Step 1

• Preheat oven to 450 degrees. Wash and dry all produce. • In a small pot, combine stock concentrate with ¾ cup water (1½ cups for 4 servings); bring to a boil. • Pick fronds from dill; finely chop until you have 1 TBSP (2 TBSP for 4). Save remaining dill for garnish. Zest lemon; cut into wedges. • Pat salmon* dry with paper towels and season with salt and pepper.

Step 2

• Toss green beans on a baking sheet with a drizzle of oil, salt, and pepper. • Roast until browned and tender, 10-12 minutes.

Step 3

• Once stock mixture is boiling, stir in couscous and a big pinch of salt. Cover pot and remove from heat. Let stand until step • Heat a large drizzle of oil in a large, preferably nonstick, pan over medium high heat. Add salmon to pan skin sides down. Cook until skin is crispy, 5-7 minutes. Flip and cook until fish is opaque and cooked through, 1-2 minutes more.

Step 4

• While salmon cooks, in a small bowl, combine sour cream, chopped dill, half the lemon zest, and a squeeze or two of lemon juice. Season with salt and pepper.

Step 5

• Fluff couscous with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper. Stir in remaining lemon zest and ½ tsp Za’atar Spice (1 tsp for 4). (You’ll use more Za’atar Spice for serving.)

Step 6

• Divide couscous and green beans between plates. Top couscous with salmon. Drizzle salmon with sauce; sprinkle with a pinch of remaining Za’atar Spice and reserved dill to taste. Serve with remaining lemon wedges on the side.