1Prepare the harissa-honey marinade: In a medium bowl, whisk together the harissa paste, honey, lemon juice, lemon zest, 1 tablespoon of olive oil, minced garlic, ground cumin, ground coriander, 1/2 tsp salt, and 1/4 tsp black pepper until well combined.

2Marinate the salmon: Pat the salmon fillets dry with paper towels. Place them in a shallow dish and generously coat all sides with the prepared marinade. Let marinate at room temperature for 15 minutes, or refrigerate for up to 30 minutes.

3Cook the couscous: While the salmon marinates, combine the instant couscous with 1/2 tsp salt in a heatproof bowl. Pour the hot vegetable broth over the couscous, stir lightly, then cover the bowl and let sit for 5-7 minutes, or until all liquid is absorbed. Fluff with a fork.

4Cook the salmon: Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper. Place the marinated salmon fillets on the sheet, skin-side down if applicable. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.

5Prepare the couscous salad components: While the salmon bakes, dice the cherry tomatoes, cucumber, and red onion. Roughly chop the fresh mint and parsley leaves.

6Assemble the couscous salad: To the fluffed couscous, gently fold in the diced cherry tomatoes, cucumber, red onion, chopped fresh mint, chopped fresh parsley, and toasted slivered almonds. Drizzle with the remaining 1 tablespoon of olive oil and season with the remaining 1/4 tsp black pepper.

7Serve: Carefully transfer the cooked Harissa Honey Salmon to serving plates alongside a generous portion of the vibrant couscous salad. Garnish with a fresh sprig of mint or a lemon wedge if desired.