1In a small bowl, whisk together harissa paste, honey, 1 tbsp olive oil, the juice from half a lemon, minced garlic, a pinch of salt, and pepper.

2Pat salmon fillets dry with paper towels. Place them in a shallow dish and generously spread the harissa-honey glaze over both sides. Marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.

3Meanwhile, prepare the couscous: Place couscous in a heatproof bowl. Pour the hot vegetable broth over it, cover tightly with a lid or plastic wrap, and let stand for 5-7 minutes until all the liquid is absorbed.

4Fluff the couscous with a fork. Stir in diced cucumber, halved cherry tomatoes, finely diced red onion, chopped parsley, and chopped mint. Drizzle with a little olive oil, season with salt and pepper to taste, and set aside.

5Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper. Place the marinated salmon fillets on the prepared sheet, skin-side down if applicable. Arrange the thinly sliced lemon over and around the salmon.

6Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. For a beautiful golden crust, you can broil for the last 2-3 minutes, watching carefully to prevent burning.

7Divide the lemon herb couscous among serving plates. Carefully place a baked salmon fillet on top of each portion.

8Garnish generously with crumbled feta cheese and roughly chopped pistachios before serving immediately.