Cumin-Spiced Salmon & Couscous Bowls

Wash and dry produce.

Zest and quarter lemon. Trim green beans if necessary.

In a small bowl, combine lemon zest, yogurt, ¼ tsp garlic powder, juice from one lemon wedge, salt, and pepper (½ tsp garlic powder and juice from two lemon wedges for 4 servings). Stir until thoroughly combined; set aside. (You'll use the rest of the garlic powder later.)

In a small pot, bring couscous, stock concentrate, and 1 cup water (2 cups for 4 servings) to a boil. Once boiling, cover and reduce heat to low; cook until tender, 6-8 minutes.

Keep covered off heat until ready to serve.

Melt ½ TBSP butter (1 TBSP for 4 servings) in a large pan over medium-high heat. Add almonds and cook, stirring frequently, until golden brown, 1-3 minutes.

Turn off heat; transfer to a second small bowl. Wipe out pan.

To bowl with almonds, add sumac, a big pinch of sugar, and a pinch of salt (two big pinches of sugar and a big pinch of salt for 4). Stir until almonds are evenly coated. Set aside to cool.

Pat salmon* dry with paper towels and season all over with half the cumin (all for 4 servings), salt, and pepper.

Heat a drizzle of oil in pan used for almonds over medium-high heat. Add salmon, skin sides down, and cook until skin is crisp, 5-7 minutes. Flip and cook until salmon is opaque and cooked through, 1-2 minutes more.

Turn off heat; transfer to a plate. Wipe out pan.

To pot with couscous, stir in remaining garlic powder and juice from one lemon wedge (two wedges for 4 servings).

Divide couscous between shallow bowls; top with salmon and green beans. Drizzle lemon yogurt sauce over everything or serve on the side for dipping. Garnish green beans with sumac almonds and serve.