Glazed Salmon with Couscous

You can't beat this quick weeknight dinner of glazed salmon and couscous. The dish is ready for the table in 25 minutes. Salmon coated with icing before cooking retains its moisture content; when the second layer is applied, the sauce gets a sweet-sharp shine.
Preheat the broiler.In a medium saucepan, bring 1 1/4 cups of water to a boil. Add 1/8 teaspoon salt, 1/8 teaspoon pepper and couscous; cover. Remove from heat; let stand for 5 minutes. Add the dill, zest and juice.Heat a small saucepan over medium-high heat. Add the olive oil and butter; beat until the butter melts. Add the shallots; cook for 2 minutes, stirring occasionally. Add the wine to the pan; bring to a boil. Cook for 2 minutes; add mustard and brown sugar. Remove the pan from the heat.Place the fillets skin side down on a jelly pan lined with foil smeared with cooking spray. Sprinkle the fillets with the remaining 1/4 teaspoon salt and the remaining 1/4 teaspoon pepper. Spread half of the mustard mixture evenly over the fillets. Bake for 6 minutes or until just cooked through. Brush the fillets with the remaining half of the mustard mixture. Serve the fish with couscous.