Ingredients:

1 1/2 teaspoons of ground cumin
1/2 teaspoon of ground coriander
1 tablespoon of sweet paprika
2 teaspoon of kosher salt
1/4 teaspoon of cayenne pepper
1/8 teaspoon of white pepper
4 garlic cloves - minced
1/2 cup of Italian flat leaf parsley - cut up
1/2 cup of cilantro - cut up
1 lemon - juice and zest
1 lime - juice and zest
1/2 cup olive oil

Preparation:

1. Mix spices together in a small bowl.

2. Add remaining ingredients to a food processor in large bowl area. Then slowly add it to a food processor with blade running.

3. Coat both sides of salmon with charmoula sauce. Cover and refrigerate until ready to grill.

Ingredients:

1/2 a cucumber - seeded

2 tablespoons of green onion - finely chopped

1 cup of plain yogurt

A dash of salt

Preparation:

1. Add to food processor and blend well. Pour into a squeeze bottle.

2. Refrigerate until ready to use.

Ingredients:

2 garlic cloves - minced

1 sweet white onion - sliced in half, and then cut into pieces

2 carrots - thinly sliced on the diagonal

1 cup of tomato - diced or 1 14-ounce can of petite diced tomatoes in roasted garlic and oil

1 small zucchini - cut in half, and then sliced into quarters

1/2 red peppers - large dice on the diagonal

1/4 cup of garbanzo beans - drained and rinsed

2 tablespoons of olive oil

1/4 cup of chicken broth

1/2 teaspoon of salt

1/2 teaspoon of ground cumin

1/4 teaspoon of red pepper flakes

Preparation:

1. Heat olive oil in sauté pan and add garlic and onion. Sauté until aroma comes.

2. Add carrots, tomatoes, zucchini, red pepper, garbanzos, chicken broth, salt, cumin and red pepper flakes.

3. Cook over medium-high heat until carrots a tender, for approximately three minutes.

3. Take off heat and cover to keep warm.

Ingredients:

1 box of couscous with pine nuts

1 1/4 cups of chicken broth

2 tablespoons of olive oil

Preparation:

1. Preheat grill.

2. In medium-sized pan, bring chicken broth, olive oil and contents of spice packet from box to boil. Remove from heat.

3. Add couscous. Stir and cover.

4. When grill is hot, oil grill grates well. Cook salmon for approximately three minutes, flip and cooked until done to your liking -- an additional three to five minutes at the most.

5. Mound a small amount (1/3 cup) of couscous on center of each serving plate. Top with small amount of sautéed vegetables (1/4 cup) and place a salmon fillet over vegetables. Spoon a little charmoula sauce over fillet and drizzle some raita over the dish. Garnish with cilantro, green onion, tomato and red pepper slices.

Serve, and enjoy!!