1Preheat oven to 200°C (400°F). On a large baking sheet, toss red bell pepper, zucchini, red onion, and cherry tomatoes with 1 tablespoon olive oil, minced garlic, salt, and pepper. Roast for 20-25 minutes, or until tender and lightly caramelized.

2While vegetables roast, prepare the harissa-honey glaze. In a small bowl, whisk together harissa paste, honey, and the juice from half of the lemon. Set aside.

3For the couscous, place instant couscous in a heatproof bowl. Pour hot vegetable broth over it, stir gently, cover, and let stand for 5-7 minutes until the liquid is absorbed. Fluff with a fork and stir in chopped fresh cilantro, remaining lemon juice, salt, and pepper.

4Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat. Season salmon fillets with salt and pepper. Place salmon skin-side down (if applicable) in the hot skillet and sear for 4-5 minutes until skin is crispy.

5Flip salmon and brush generously with the harissa-honey glaze. Cook for another 3-5 minutes, or until cooked through and the glaze is slightly caramelized. Internal temperature should reach 63°C (145°F).

6To assemble, divide the fluffy couscous among serving bowls. Top with roasted vegetables and a glazed salmon fillet. Serve immediately.