1Preheat oven to 200°C (400°F). In a small bowl, whisk together harissa paste, honey, 1 tbsp olive oil, and the juice of half a lemon. Season salmon fillets with salt and pepper, then generously coat with half of the harissa glaze.

2On a large baking sheet, toss the halved cherry tomatoes, diced zucchini, and sliced red onion with the remaining 2 tbsp olive oil, salt, pepper, and minced garlic. Spread in an even layer and roast for 15 minutes.

3While vegetables roast, prepare the couscous. Bring vegetable broth to a boil in a small saucepan. Add couscous, stir briefly, cover, and remove from heat. Let sit for 5-7 minutes until liquid is absorbed. Fluff with a fork and stir in chopped parsley and mint.

4After the vegetables have roasted for 15 minutes, remove the baking sheet from the oven. Gently nestle the glazed salmon fillets among the roasted vegetables. Return to the oven and bake for another 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.

5Remove from oven. Drizzle any remaining harissa glaze over the salmon and vegetables. Serve immediately with the herb couscous and a squeeze of fresh lemon juice from the remaining half.