• Before starting, preheat the oven to 450˚F.
• Wash and dry all produce.
• Pat salmon dry with paper towels, then season with salt, pepper and 1 tsp (2 tsp) Moroccan Spice Blend.
• To a parchment-lined baking sheet, add salmon. Drizzle 1/2 tbsp (1 tbsp) oil over top.
• Roast in the middle of the oven for 10-12 min, until cooked through.**
  

• Meanwhile, to a medium pot, add 2/3 cup (1 1/3 cups) water and half the stock powder. Season with salt and 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.

• Meanwhile, peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.
• Peel, then cut onion into 1/2-inch pieces.
• Roughly chop cilantro.
• Zest, then juice half the lemon. Cut remaining lemon into wedges.
• Over a small bowl, drain olives, reserving the brine. Roughly chop olives. Set brine aside.

• Heat a large non-stick pan over medium-high.
• When hot, add 1/2 tbsp (1 tbsp) oil and carrots, raisins and 3 tbsp (6 tbsp) water. Cook for 4-5 min, stirring occasionally, until water evaporates and carrots begin to soften. (TIP: If carrots are browning too quickly, reduce heat to medium.)
• Add onions. Cook for 3-4 min, stirring occasionally, until veggies are tender-crisp. Season with salt and pepper.

• Reduce heat to medium-low.
• Sprinkle veggies with remaining stock powder, remaining Moroccan Spice Blend, olives, tomato sauce base, 1/2 tbsp (1 tbsp) lemon juice and 2/3 cup (1 1/3 cup) water. Cook for 3-4 min, stirring often, until veggies are tender and sauce thickens slightly.

• Fluff couscous and stir in half the cilantro, 1/2 tbsp (1 tbsp) olive brine and 1 tbsp (2 tbsp) butter. Discard of any remaining olive brine.
• In a small bowl combine yogurt sauce and 1/2 tsp (1 tsp) lemon zest.
• Divide couscous and saucy veggies between bowls. Top with salmon.
• Drizzle yogurt sauce over salmon.
• Sprinkle with remaining cilantro.
• Serve a lemon wedge alongside.

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.