• 1 1/2 cups chicken stock
• 4 scallions, chopped
• 2 cloves garlic, finely chopped
• 1 tablespoon butter
• 1 1/2 cups couscous
• Salt and pepper
• About 1/4 cup dill, finely chopped
• Juice of 1 lemon
• Extra virgin olive oil (EVOO), for drizzling
• 4 6-8-ounce salmon fillets
• 1 teaspoon ground cumin (about 1/2 palmful)
• 1 teaspoon ground coriander (about 1/2 palmful)
• 1 cup Greek-style yogurt

In a medium size saucepan, bring the chicken stock, scallions, garlic and butter to a boil. Stir in the couscous and season with salt, pepper, dill and lemon juice. Turn off the heat, cover the pot and let stand for 5 minutes, then fluff with a fork.

Meanwhile, heat a drizzle of EVOO in a nonstick skillet over medium-high heat. Season the salmon with the cumin, coriander, salt and pepper. Add to the skillet and cook the fish for 2 minutes on each side for medium-rare doneness (for fish that is opaque and cooked through, add a minute on each side).

Serve the fish with the couscous alongside and a generous dollop of yogurt on top.

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