• Before starting, wash and dry all produce.
• Halve zucchini lengthwise, then cut into 1/2-inch-thick half-moons.
• Roughly chop parsley. 
• Peel, then mince or grate garlic.
• Pat salmon dry with paper towels. Sprinkle with half the Moroccan Spice Blend, then season with salt and pepper. 

• To a medium pot, add 2/3 cup (1 1/3 cups) water. Season with salt and broth concentrate. Bring to a boil over high.
• Once boiling, stir in couscous. Remove the pot from heat, then cover and set couscous aside for 5 min to rehydrate.
• Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then salmon. Pan-fry for 3-5 min per side, until browned and cooked through.**
• Remove from heat. 

• While couscous cooks, heat a large pot over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then zucchini.
• Cook for 2-3 min, stirring often, until zucchini begins to soften. Season with salt and pepper.

• To the pot, add tomato sauce base, garlic and remaining Moroccan Spice Blend. Cook for 1-2 min, stirring often, until zucchini is coated. 

• Add roasted red peppers, half the liquid from the roasted red peppers, apricot spread, 1/4 cup (1/2 cup) water. Stir to combine. Bring to a boil over medium-high.
• Once boiling, reduce heat to medium. Cook for 3-4 min, stirring occasionally, until sauce thickens slightly and are cooked through.** Season with salt and pepper.

• While tagine cooks, fluff couscous with a fork. Add half the parsley and 1 tbsp (2 tbsp) butter. Season with salt and pepper, then stir to combine.
• Divide couscous and tagine between bowls.
• Top bowls with salmon. Sprinkle remaining parsley over top.

If you've opted to get salmon, pat salmon dry with paper towels. Sprinkle with half the Moroccan Spice Blend, then season with salt and pepper. 

Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then salmon. Pan-fry for 3-5 min per side, until browned and cooked through.** Remove from heat. 

Top bowls with salmon.