Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Bring 1 cup water, stock concentrate, and a pinch of salt to a boil in a small pot. Once boiling, add couscous. Remove from heat, cover, and let stand until the rest of the meal is ready.
Heat a drizzle of olive oil in a large pan over medium-high heat (use a nonstick pan if you have one). Pat salmon dry with a paper towel. Season all over with salt, pepper, and Turkish spice. Add to pan skin-side down. Cook to desired doneness, 3-6 minutes per side.
Wash and dry all produce. Cut lemon into halves. Halve and core apple, then thinly slice.
Place brown sugar in a medium bowl. Squeeze in juice from one lemon half and stir to dissolve sugar. Add mustard and sour cream and stir to combine. Season with salt and pepper.
Place arugula, apple, and pecans in a large bowl. Add a big squeeze of lemon and a drizzle of olive oil and toss to coat. Season with salt and pepper.
Fluff couscous with a fork, then season with salt and pepper. Divide couscous between plates, then top with salmon. Drizzle with sauce. Serve with salad on the side.
Percentages are based on a diet of 2000 calories a day.