• Before starting, preheat the broiler to high. Wash and dry all produce.
• To a medium pot (use same for 4 servings), add coconut milk, ginger-garlic puree, Cumin-Turmeric Spice Blend, 1/4 tsp (1/2 tsp) salt and 1/2 tsp (1 tsp) sugar. Whisk to combine. Bring to a boil over medium-high.
• Meanwhile, zest, then juice half the lime. Cut any remaining lime into wedges.
• Stir lime juice into coconut milk mixture.
• Halve tomatoes. Season with salt, pepper and 1/4 tsp (1/2 tsp) sugar.
• Pat salmon dry with paper towels. Season with salt and pepper.

• To an 8x8-inch baking dish (9x13-inch baking dish for 4 servings), add salmon.
• Pour coconut mixture over top. Carefully rinse pot and set aside.
• Place tomatoes around salmon. Drizzle 1/2 tbsp (1 tbsp) oil over top of tomatoes.
• Broil in the top of the oven for 8-10 min, until sauce is bubbling, tomatoes are lightly charred and salmon is cooked through.**

• To the same pot from step 1, add vegetable stock powder, 2/3 cup (1 1/3 cups) water. Season with pepper. Bring to a boil over high.
• Meanwhile, roughly chop spinach.
• Roughly chop cilantro.
• Once boiling, stir in spinach and couscous. Remove the pot from heat, then cover and set aside for 5 min, to allow couscous to rehydrate.

• Fluff couscous with a fork. Stir in lime zest.
• Divde couscous between bowls.
• Top with salmon and tomatoes.
• Spoon any sauce from baking dish over top.
• Sprinke cilantro over top.
• Squeeze a lime wedge over top.

If you've opted to get salmon, prep and cook in the same way the recipe instructs you to prep and cook tilapia.**