Instructions

Bring the broth to a boil in a small pot with a tight-fitting lid over high heat.

Stir in the couscous and a pinch of salt, cover, and pull the pot off the heat to steam for 5 minutes.

Stir the cumin, paprika, coriander, cinnamon, the pepper, and half the salt together in a small bowl.

Pat the two salmon fillets dry on a plate and rub the spice mix all over the flesh sides of both fillets.

Heat half the oil in a 10-inch nonstick skillet over medium-high heat for 2 minutes, then lay the salmon in skin side down.

Sear undisturbed 4 to 5 minutes until the skin is crisp and the flesh turns opaque two-thirds of the way up.

While it sears, chop the apricots, dice the cucumber, finely dice the red onion, and chop the mint leaves.

Flip the salmon and cook 2 to 3 minutes more until it flakes with a fork (145 F / 63 C), then turn off the heat.

Zest the lemon into a medium bowl, halve it, and squeeze in the juice, then whisk in the remaining oil and salt.

Fluff the couscous with a fork, tip it into the dressing, and toss with the apricots, cucumber, onion, and mint.

Pile the couscous salad onto plates and lay a salmon fillet on top, crisp skin side up.

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Moroccan-Spiced Salmon with Apricot & Cucumber Couscous Salad