• Before starting, preheat the oven to 450°F. Wash and dry all produce.
• Bring a large pot of salted water to a boil (use same for 4 servings).
• To the boiling water, add couscous. Cook uncovered for 6-8 min, stirring occasionally, until tender.
• Strain couscous, then return to the pot, off heat.

• Pat salmon dry with paper towels.
• To a parchment-lined baking sheet, add salmon and brush with 1/2 tbsp (1 tbsp) oil. Season with Za'atar Spice, salt and pepper. Roast in the middle of the oven for 10-12 min, until cooked through.**

• Cut tomato into 1/4-inch pieces.
• Quarter zucchini lengthwise, then cut into 1/4-inch pieces.
• Zest, then juice half the lemon. Cut remaining lemon into wedges.
• Strain olives, reserving olive brine. Rough chop olives.
• Roughly chop parsley.

• Meanwhile, heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil and zucchini. Cook for 3-4 min, stirring often, until tender-crisp. Season with half the Lemon-Pepper Seasoning and salt.

• To a small bowl, add olives, tomatoes, half the parsley, half the lemon zest, half the lemon juice and 1 tbsp (2 tbsp) oil. Stir to combine. Season with pepper.
• Heat the couscous over medium, then add 1 tbsp (2 tbsp) oil, remaining Lemon-Pepper Seasoning, garlic puree, remaining lemon zest, 1 tbsp (2 tbsp) olive brine, remaining lemon juice and remaining parsley. Cook for 1-2 min, stir occasionally, until fragrant. Season with salt.

• Divide couscous between bowls.
• Divide zucchini over top of couscous.
• Divide salmon between bowls and spoon relish over top.
• Sprinkle feta over top.
• Squeeze lemon wedge.

If you've opted for double salmon, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of salmon.