Moroccan Salmon with Vegetable Couscous

0 In a shallow baking dish, whisk together vinegar, 2 Tbsp olive oil, Moroccan spice blend, and honey. Add salmon filets to the dish and turn them to coat. 
1 Leave salmon flesh-side down in marinade and refrigerate for 20 minutes while the oven heats. 
2 Preheat oven to 450°F / 232°C.
3 While oven is heating, melt butter in a saucepan. Add carrots, zucchini, and red onion with a pinch of salt. Sauté over medium heat until carrots are very tender, 10 to 14 minutes. 
4 Pour stock over vegetables and bring to a boil. Add ground cumin and saffron. When stock is boiling, stir in couscous and salt. Remove from heat. Cover with a lid and let sit until ready to serve (at least 10 minutes). 
5 Remove salmon from the refrigerator. 
6 Line a sheet pan with foil. Spray it with nonstick cooking spray or brush with some oil. 
7 Place salmon flesh-side up on the prepared sheet pan (discard marinade). Season salmon with some salt and pepper. 
8 Bake salmon until it flakes easily with a fork, 10 to 15 minutes (depending on thickness). 
9 While salmon roasts, fold golden raisins and lemon juice into couscous. 
10 Serve salmon over couscous with toasted nuts, parsley, and yogurt.