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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

Terrance Brennan Offers These Presentation Tips: Pack The Vegetable Couscous Into Individual Molds And Invert Onto Plates. Set Aside Some Of The Sautéed Vegetables From The Vegetable Couscous To Garnish The Salmon Fillet. Surround The Salmon With Small D

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