Bring couscous, 1 1/4 cups water, mirepoix base, half the lemon n herb seasoning (reserve remaining for salmon), and 1/4 tsp. salt to a boil in a small pot.

Once boiling, reduce heat to low, cover, and cook until water is absorbed and couscous is tender, 6-8 minutes.

Remove from burner. Stir in half the butter (reserve remaining for zucchini). Cover and set aside to keep warm.

While couscous cooks, continue recipe.

Line a mixing bowl with paper towels.

Trim cucumber and grate into towel-lined bowl. Gather towels and squeeze out any excess moisture. Discard liquid.

Trim zucchini ends, halve lengthwise, and cut into 1/4” half-moons on an angle.

Pat salmon dry. Season flesh side with remaining lemon n herb seasoning and a pinch of salt.

Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.

Add salmon, skin-side up, to hot pan. Sear until golden-brown and salmon reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.

Remove from burner.

While salmon cooks, continue recipe.

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.

Add zucchini to hot pan. Stir occasionally until slightly browned and tender, 4-5 minutes.

Stir in remaining butter, 3/4 the buttermilk-dill seasoning (reserve remaining for tzatziki), and 1/4 tsp. salt until combined, 1-2 minutes.

Remove from burner.

While zucchini cooks, continue recipe.

In another mixing bowl, combine 2 Tbsp. grated cucumber, sour cream, 1 tsp. water, and remaining buttermilk-dill seasoning. Set aside.

Plate dish as pictured on front of card, topping salmon with tzatziki. Garnish couscous with cheese. Bon appétit!