• Before starting, preheat the oven to 450°F. Wash and dry all produce.
• Peel, then cut onion into 1/2-inch slices.
• Core, then cut pepper into 1/2-inch pieces.
• Halve zucchini lengthwise, then cut into 1/2-inch half moons.

• To a parchment-lined baking sheet, add onion, peppers, zucchini, half the Middle Eastern Spice blend, and 1 tbsp (2 tbsp) oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.)  Season with salt and pepper. Toss to coat.
• Roast in bottom of oven for 18-22 min, stirring halfway until tender-crisp and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)

• To a medium pot, add 2/3 cup (1 1/3 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt. Bring to a boil over high.
• Once boiling, stir in couscous. Remove pot from heat, then cover and set couscous aside for 5 min to rehydrate.

• Meanwhile, zest, then juice half the lemon. Cut remaining lemon into wedges.
• Roughly chop parsley.
• To a small bowl, add 1 tbsp (2 tbsp) yogurt and remaining Middle Eastern Spice Blend. Stir to combine. This is your fish marinade.
• In a medium bowl, combine pesto and remaining yogurt. Season wih salt and pepper. This is your yogurt sauce.

• Pat salmon dry with paper towels. Arrange on a parchment-lined baking sheet. Season with salt, and pepper.
• Brush yogurt fish marinade over top.
• Roast in the top of the oven for 10-12 min, until salmon is cooked through.** Remove and discard skin, if you like.

• Fluff couscous with a fork. Stir in lemon juice, lemon zest and half the parsley.
• Divide couscous between bowls.
• Top with veggies and salmon.
• Spoon yogurt sauce over top.
• Sprinkle remaining parsley over top.

If you've opted to get salmon, cook in the same way the recipe instructs you to cook basa.** Remove and discard salmon skin, if desired.