Moroccan Spiced Salmon

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1 teaspoon fennel seeds

1 star anise pod

2 1/2 tablespoons ground cumin

2 teaspoons ground red pepper

1 teaspoon ground cardamom

1 teaspoon ground turmeric

1/2 teaspoon ground coriander

1/2 teaspoon ground cinnamon

6 (6-ounce) salmon fillets, skinned

2 tablespoons paprika

2 teaspoons ground cumin

1 teaspoon ground red pepper

1/8 teaspoon salt

1/8 teaspoon black pepper

2 tablespoons olive oil

1 tablespoon sherry vinegar

2 red bell peppers, roasted and peeled (about 3/4 cup)

1 garlic clove

1 tablespoon olive oil

3/4 cup finely diced zucchini

3/4 cup finely diced peeled eggplant

1/2 cup finely diced red bell pepper

1/2 cup finely diced yellow bell pepper

1/2 cup finely diced onion

1 3/4 cups water

1/2 teaspoon salt

1 1/4 cups uncooked couscous

1/2 cup finely diced tomato

1/3 cup finely chopped ripe olives

1 tablespoon chopped fresh mint

Remaining Ingredients:

Cooking spray

6 tablespoons plain fat-free yogurt

Shredded fresh mint leaves (optional)

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