Cumin-Spiced Salmon & Couscous Bowls

🥘 Ingredients

• black pepper
• butter
  1 tbsp
• cooking oil
  2 tsp
• cumin
  1 tsp
• garlic powder
  2 tsp
• green beans
  1 lb
• israeli couscous
  1.5 c
• lemon
  2 unit
• salmon
  20 oz
• salt
• sliced almonds
  1 oz
• sugar
  ¼ tsp
• sumac
  2 tsp
• veggie stock concentrate
  2 unit
• yogurt
  1/2 c

🍳 Cookware

• small bowl
• small pot
• large pan

1. 

   1

   - 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 black 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.)

   lemon: 2 unit, green beans: 1 lb, yogurt: 1/2 c, garlic powder: 2 tsp, salt, black pepper
2. 

   2

   In a small pot , bring israeli couscous , veggie 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.

   israeli couscous: 1.5 c, veggie stock concentrate: 2 unit
3. 

   3

   Melt ½ TBSP butter (1 TBSP for 4 servings) in a large pan over medium-high heat. Add sliced 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.

   butter: 1 tbsp, sliced almonds: 1 oz, sumac: 2 tsp, sugar: ¼ tsp
4. 

   4

   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 cooking 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.

   salmon: 20 oz, cumin: 1 tsp, cooking oil: 2 tsp
5. 

   5

   Heat a drizzle of oil in pan used for salmon over medium-high heat. Add green beans and a pinch of salt; cook, stirring constantly, until evenly coated, ⏱️ 30 seconds . Add ¼ cup water (½ cup for 4 servings) and cover with a lid. Cook, shaking pan occasionally, until green beans begin to soften and turn bright green in color and liquid has evaporated, 1-3 minutes. Turn off heat. Taste and season with salt and pepper if desired.
6. 

   6

   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.