Salmon In Charmoula With Risotto Style Israeli Couscous

1. PREPARE THE SALMON In a blender, puree the cilantro, canola oil, garlic, ginger, paprika, salt, turmeric and cumin until smooth. Pour into a resealable plastic bag, add the salmon and seal. Refrigerate overnight.

2. MAKE THE TAHINI SAUCE In a skillet, heat the oil. Add the mushrooms and garlic and cook over moderately low heat, stirring, until the mushrooms are well browned, 10 minutes. Scrape into a blender and let cool. Add the tahini, lemon juice and 1/3 cup of water and puree. Stir in the dill; season with salt.

3. PREPARE THE COUSCOUS In a saucepan, toast the couscous over moderate heat, tossing, until golden, 10 minutes. Transfer to a bowl. In the same saucepan, heat the oil. Add the onion and a pinch each of cinnamon and salt and cook over moderately low heat, stirring, until the onion is softened and just starting to brown, 8 minutes. Add the toasted couscous and cook for 1 minute, stirring, then stir in the tomato puree. Add the warm water 1/2 cup at a time and stir constantly over moderately low heat, allowing the liquid to be absorbed between additions, until the couscous is al dente, 20 minutes. Season with salt and keep warm; add 1 or 2 tablespoons of water if the couscous seems dry.

4. Light a grill or preheat a grill pan. Scrape the marinade off the salmon, season the fish with salt and grill over high heat, turning once, until nearly cooked through, 4 minutes. Spoon the couscous onto plates, top with the salmon and tahini sauce and serve.