Cumin-Spiced Salmon & Couscous Bowls

🥘 Ingredients

• Israeli couscous
  1 c
• black pepper
  to taste
• butter
  ½ tbsp
• cooking oil
  1 tbsp
• cumin
  1 tsp
• garlic powder
  ½ tsp
• green beans
  8 oz
• lemon
  2 pieces
• salmon fillets
  8 oz
• salt
  to taste
• sliced almonds
  ¼ cup
• sugar
  1 tsp
• sumac
  ½ tsp
• veggie stock concentrate
  1 unit
• yogurt
  ½ cup

🍳 Cookware

• small pot
• large pan
• paper towel

1. 

   1

   veggie stock concentrate Israeli couscous green beans cumin lemon yogurt sumac garlic powder sliced almonds salmon fillets salt sugar cooking oil butter black pepper

   veggie stock concentrate: 1 unit, Israeli couscous: 1 c, green beans: 8 oz, cumin: 1 tsp, lemon: 2 pieces, yogurt: ½ cup, sumac: ½ tsp, garlic powder: ½ tsp, sliced almonds: ¼ cup, salmon fillets: 8 oz, salt: to taste, sugar: 1 tsp, cooking oil: 1 tbsp, butter: ½ tbsp, black pepper: to taste
2. 

   2

   Wash and dry all produce.
3. 

   3

   In a small pot , bring Israeli couscous, veggie stock concentrate, and 1 cup water to a boil. Once boiling, cover and reduce heat to low; cook until tender ⏱️ 6 minutes .
4. 

   4

   Melt butter in a large pan over medium-high heat. Add sliced almonds and cook, stirring frequently, until golden brown ⏱️ 2 minutes .
5. 

   5

   Pat salmon fillets dry with paper towel and season all over with half the cumin, salt, and black pepper.
6. 

   6

   Heat a drizzle of cooking oil in pan over medium-high heat. Add green beans and a pinch of salt; cook, stirring constantly, until evenly coated ⏱️ 30 seconds .
7. 7

   To pot with couscous, stir in remaining garlic powder and juice from one lemon wedge.