Harissa-spiced salmon with Israeli couscous

Active: 10 minutes; Total: 30 minutes; Serves: 4 to 6

Couscous, Israeli	1 cup
Chives	½ cup + 2 tablespoons
Mint, chopped	½ cup
Parsley, chopped	½ cup
Lemon juice, freshly squeezed	2 ½ tablespoons
Oil, extra-virgin olive	1 tablespoon + 2 tablespoons
Salt, kosher
Pepper, freshly ground
Salmon fillet, skin-on	1 ½ pounds
Harissa paste	3 tablespoons
Agave	1 ½ tablespoons

1. In a large pot over medium heat, warm 1-tablespoon oil, and then add the couscous, stirring to coat.
2. Cook until lightly toasted and golden brown, about 2 minutes.
3. Add 1 ½-cup water or broth, and simmer until the liquid is absorbed and the couscous is cooked through, about 10 minutes; fluff with a fork and side aside until cooled.
4. Preheat your oven in Broil mode setting 3 (low, if you got it), with a rack place in the second position from the top. 
5. In a bowl, toss the couscous with ½-cup chives, mint, parsley, lemon juice, and oil; season with salt and pepper. 
6. With the skin side up, make five to six slashes in the salmon fillet about ½ inch deep. 
7. In a bowl, whisk the harissa, agave, and 2-tablespoons chives; rub all over the salmon and in the slashes, then season with salt and pepper. 
8. Transfer the fish, skin side up, to a broiler pan with insert (use parchment paper if necessary). 
9. Broil the fillet for 10 to 12 minutes, until nearly cooked through and the skin is crisp. 
10. Cut the salmon into four to six pieces, and serve with the couscous. 

Recipe adapted from Food&Wine Magazine, March 2021.