Cook the cup of couscous according to the package directions

While couscous is cooking, chop the apricots and parsley, and slice the mint into thin strips

Once the couscous is done cooking, let cool for 5-10 minutes

Mix in the apricots, parsley, and mint to the couscous

Drizzle with the lemon juice and olive oil and sprinkle salt and pepper to taste

Place in the refrigerator while you make the salmon

Pat salmon dry

Mix together all the spices in a bowl

Rub each filet of salmon with the spices (on both sides if the salmon has skin removed) until evenly coated

Heat olive oil in a skillet on medium-high heat

Place each filet with skin down and cook on medium-high heat for 3 minutes

Flip the salmon and cook on medium-high heat for another 3 or so minutes until the salmon is cooked all the way through

Remove salmon from the skillet and serve with the apricot couscous salad

Serve and enjoy!