Salmon with Harissa Pearl Couscous and Vegetables

Heat a large pan over medium heat with a drizzle of olive oil. Season salmon with salt and pepper. Place four salmon fillets in the pan and cook for about four minutes per side, depending on thickness, until mostly cooked through. Remove the salmon and set aside on a plate.

In the same pan, add one chopped fennel bulb and sauté for about two minutes until just starting to soften.

Stir in one cup of pearl couscous and three tablespoons of harissa seasoning, coating everything well.

Pour in 1¾ cups of chicken broth and bring to a boil.

Add one pint of halved cherry tomatoes and one chopped broccoli floret. Stir and cook at a gentle boil for 10–12 minutes, until the couscous is tender. If the liquid cooks off too quickly, add ¼–½ cup water as needed.

For the last five minutes of cooking, return the salmon fillets to the pan to finish cooking through with the couscous and vegetables.

Roughly chop ¼ cup of green olives. When everything is done, top the dish with the olives and fresh parsley before serving.