Moroccan-Spiced Salmon

Meanwhile, in a small bowl, combine the Moroccan spice blend and 1 tsp sugar (double for 4 ppl) with a drizzle of oil. (TIP: Just enough oil to form a paste!) Pat the salmon dry with paper towels. Rub the spice mixture all over the salmon. Season with salt and pepper. Set aside to marinate for 15 min.

Meanwhile, fill a large bowl with water. Cut a 3/4-inch deep X on top of the pomegranate. In the large bowl, submerge the fruit under the water. Pry open by pulling outwards on the X, to release the "arils". Remove peel and pith (they will float to the top of the water). Drain arils and transfer to another small bowl. Set aside.

When the onions are done, remove pan from the heat and transfer the onions to medium bowl. Set aside. Wipe the pan clean. In the same pan, add the salmon, skin-side down. Heat the pan over medium-high heat and cook until the skin is crispy, 6-7 min. Flip the salmon over and cook until opaque in the centre and cooked through, 1-2 min.

Meanwhile, cut the tomato(es) into 1/4-inch cubes. Finely chop mint leaves. Zest, then cut lemon(s) into wedges. In the bowl with the onions, add the couscous, broth concentrate(s) and 3/4 cup boiling water (double for 4 ppl). Cover and let stand, until the water absorbs, 5-6 min. Stir in the lemon zest, tomato, mint and as many pomegranate seeds as you like.