• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and halve carrots lengthwise; slice into 1⁄2-inch-thick half moons. Halve, peel, and cut onion into 1⁄2-inch-thick wedges. • Toss carrots and onion on a baking sheet with a drizzle of oil, half the cumin (all for 4 servings), and a pinch of salt and pepper. Roast on the top rack until tender, 18-20 minutes.

• While veggies roast, heat a drizzle of oil in a small pot over medium-high heat. Add couscous and half the garlic powder (all for 4 servings); cook, stirring frequently, until garlic powder is fragrant and couscous is lightly toasted, 1-2 minutes. • Stir in 3⁄4 cup water (1 1⁄4 cups for 4 servings) and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes. Keep covered until ready to serve.

• While couscous cooks, halve tomatoes and roughly chop pistachios. • In a large bowl, whisk half the vinegar, 2 TBSP olive oil, 1 tsp salt, and 1⁄2 tsp sugar until sugar is dissolved (all the vinegar, 4 TBSP olive oil, 2 tsp salt, and 1 tsp sugar for 4 servings). Add tomatoes and toss until thoroughly coated. **Pat chicken* or salmon* dry with paper towels; season with salt and pepper. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add chicken or salmon (skin sides down). Cook chicken until cooked through, 4-6 minutes per side, or salmon until skin is crisp and fish is almost cooked through, 5-7 minutes, then flip and cook until cooked through, 1-2 minutes more. Turn off heat; transfer to a cutting board.**

• Once veggies are roasted and couscous is cooked, stir into bowl with marinated tomatoes; add spinach and toss until spinach is slightly wilted. • Divide spinach salad between bowls and top with feta and pistachios. Serve. **Slice chicken crosswise (skip slicing salmon!). Top salad with chicken or salmon and garnish with feta and pistachios.** ***Poultry is fully cooked when internal temperature reaches 165°.***