• 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, Cut salmon fillets in half crosswise. Discard salmon skin. 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.

• While couscous cooks, heat a large pot over medium. 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 with zucchini, 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 (including half the liquid), apricot spread, 1/4 cup (1/2 cup) water and salmon. 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 salmon is 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 salmon tagine between bowls. Sprinkle remaining parsley over top.

If you've opted to get salmon, pat dry with paper towels, Cut salmon fillets in half crosswise. Discard salmon skin. Sprinkle with half the Moroccan Spice Blend, then season with salt and pepper. Cook in the same way the recipe instructs you to cook shrimp.