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Ingredients

• Spiced Salmon:
• 1 teaspoon fennel seeds
• 1 star anise pod
• 2 1/2 tablespoons ground cumin
• 2 teaspoons ground red pepper
• 1 teaspoon ground cardamom
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 6 (6-ounce) salmon fillets, skinned
• 
  Harissa Vinaigrette:
• 2 tablespoons paprika
• 2 teaspoons ground cumin
• 1 teaspoon ground red pepper
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 2 tablespoons olive oil
• 1 tablespoon sherry vinegar
• 2 red bell peppers, roasted and peeled (about 3/4 cup)
• 1 garlic clove
• 
  Vegetable Couscous:
• 1 tablespoon olive oil
• 3/4 cup finely diced zucchini
• 3/4 cup finely diced peeled eggplant
• 1/2 cup finely diced red bell pepper
• 1/2 cup finely diced yellow bell pepper
• 1/2 cup finely diced onion
• 1 3/4 cups water
• 1/2 teaspoon salt
• 1 1/4 cups uncooked couscous
• 1/2 cup finely diced tomato
• 1/3 cup finely chopped ripe olives
• 1 tablespoon chopped fresh mint
• 1/8 teaspoon black pepper
• 
  Remaining Ingredients:
• Cooking spray
• 6 tablespoons plain fat-free yogurt
• Shredded fresh mint leaves (optional)

Description

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