Moroccan Salmon with Apricot Couscous

1. For the Moroccan spice mixture. Toast all the ground spices in a pan until fragrant. Add to a bowl and mix well with olive oil to form a thin paste.
2. For the couscous, add whole wheat couscous, spice mixture and apricots to a bowl. Stir in 1 cup of boiling water, cover with a plate to trap the steam. Let sit for 5 minutes, remove plate and fluff with a fork. Add chopped herbs and season to taste.
3. For the salmon, pour about 2 tbsp of the paste all over the salmon. If you have time, let it sit in the refrigerator to marinate for up to 1 hour.
4. In a large non-stick skillet over medium heat, add 1 tbsp of olive oil. Add fish and sear on both sides for about 2 minutes. Remove and set on a plate.
5. Add onion, carrots and garlic cooking another 3 minutes until softened. Add half a lemon to the pan cut side down.
6. Add salmon back on top and turn the heat down to low.
7. Pour in a ¼ cup of water, cover with a lid and allow to cook for about 6 to 7 minutes or until the fish is cooked through flakes apart easily.
8. Serve with couscous. Top with lemon 

·         Omega-3s are essential fatty acids which are needed for good health. Since our bodies cannot make omega-3s, we need to get them from food.

·         Omega-3s can help lower triglycerides (an unhealthy type of fat in the blood), and may increase HDL (healthy cholesterol levels in the blood), which can reduce heart disease risk.

·         Foods rich in Omega- 3s include cold-water fish such as salmon, rainbow trout, Arctic char, mackerel and sardines. Aim for 2-3 servings (one serving is the size of your palm) of cooked fish per week. Seeds such as flax, chia, hemp and walnuts are also excellent sources of omega-3s, as are their oils. ​