Step 1

Preheat the oven to 425°F. Line a sturdy baking sheet with parchment paper. In a small bowl, whisk together the tahini, lemon juice, 1 tablespoon oil, 1 tablespoon warm water, and a pinch of salt. The sauce should be just thin enough to drizzle. Set aside.

Step 2

Drizzle squash with a little oil, season with salt and pepper, and toss to coat evenly. Spread into an even layer over ⅔ of the sheet, leaving room for the salmon. Roast until barely tender, about 8 minutes. Remove the baking sheet from the oven. Brush the salmon all over with olive oil and arrange on the baking sheet, skin-side down. Season lightly with salt and pepper. Sprinkle the top of each fillet evenly with ¾ teaspoon za’atar. Roast until the salmon is cooked but still slightly pink in the center and the squash is golden and tender, about 7 minutes, depending on thickness. (If the squash cooks too quickly, remove it from the oven and continue to roast the salmon.)

Step 3

While the salmon and squash are roasting, make the couscous. In a small saucepan, bring 1 cup plus 2 tablespoons water, 1 tablespoon oil, and ¼ teaspoon salt to a boil. Add the couscous, stir, cover, and remove from the heat. Let stand for 5 minutes or cook according to package directions. Fluff the couscous with a fork, stir in the 1 tablespoon parsley, and cover to keep warm.

Step 4

To serve, divide the couscous between two shallow bowls or plates. Top each with half the roasted squash and a salmon fillet. Drizzle with some of the tahini, then garnish with parsley. Serve at once.