Moroccan Spiced Salmon

Ingredients

• 0.1 teaspoon pepper black
• 1.3 cups couscous uncooked
• 0.8 cup eggplant diced peeled finely
• 6 tablespoons yogurt plain fat-free
• 1 teaspoon fennel seeds 
• 1 tablespoon mint leaves fresh chopped
• 1  garlic clove 
• 1 teaspoon ground cardamom 
• 0.5 teaspoon ground cinnamon 
• 0.5 teaspoon ground coriander 
• 2 teaspoons ground cumin 
• 2.5 tablespoons ground cumin 
• 1 teaspoon ground pepper red
• 2 teaspoons ground pepper red
• 1 teaspoon turmeric 
• 1 tablespoon olive oil 
• 2 tablespoons olive oil 
• 0.3 cup olives ripe finely chopped
• 0.5 cup onion diced finely
• 2 tablespoons paprika 
• 0.5 cup bell pepper diced red finely
• 0.8 cup bell pepper red peeled
• 36 ounce salmon fillet 
• 0.1 teaspoon salt 
• 0.5 teaspoon salt 
• 1 tablespoon sherry vinegar 
• 1  star anise 
• 0.5 cup tomatoes diced finely
• 1.8 cups water 
• 0.5 cup bell pepper diced yellow finely
• 0.8 cup zucchini diced finely

Equipment

• frying pan
• paper towels
• sauce pan
• oven
• blender
• aluminum foil
• ziploc bags

Directions

1. Preheat oven to 45
2. Place fennel and star anise in a spice or coffee grinder, and process until ground.
3. Combine fennel mixture, ground cumin, ground red pepper, cardamom, turmeric, coriander, and cinnamon in a large zip-top plastic bag.
4. Add salmon, and toss gently to coat. Seal bag and marinate salmon in refrigerator 1 hour, turning bag occasionally.
5. Combine all ingredients in a blender; and process until smooth. Cover and set aside.
6. Heat oil in a large nonstick skillet over medium-high heat, and add zucchini and next 4 ingredients (zucchini through onion). Saut zucchini mixture 2 minutes or until vegetables are crisp-tender. Reserve 2 tablespoons sauted vegetables for garnish.
7. Bring water and salt to a boil in a large saucepan, and gradually stir in couscous.
8. Remove from heat, and cover; let stand 5 minutes. Fluff with a fork. Stir in remaining sauted vegetables, tomato, olives, mint, and black pepper. Set aside; keep warm.
9. Remove Spiced Salmon from bag. Wipe skillet with a paper towel; wrap handle of skillet with foil. Coat pan with cooking spray; heat over medium-high heat until hot.
10. Add salmon; saut 4 minutes per side.
11. Place skillet in oven; bake at 450 for 4 minutes.
12. Place 1 1/4 cups Vegetable Couscous on each of 6 serving plates; top with a salmon fillet and 1 teaspoon reserved sauted vegetables. Spoon 1 tablespoon Harissa Vinaigrette and 1 tablespoon yogurt in small dollops around salmon.
13. Garnish with shredded fresh mint leaves, if desired.
14. Note: Harissa Vinaigrette can be prepared in advance; cover and chill. Leftover vinaigrette may be used as a sauce for vegetables or as a condiment for meats.