Harissa-Spiced Salmon with Israeli Couscous

• 1 cup Israeli couscous
• Kosher salt
• Pepper
• 1/2 cup plus 1 tablespoon chopped chives
• 1/2 cup chopped mint
• 1/2 cup chopped parsley
• 2 1/2 tablespoons fresh lemon juice
• 2 tablespoons extra-virgin olive oil
• 1 1/2 pound salmon fillet in 1 piece, cut from the tail end
• 2 tablespoons harissa
• 1 tablespoon agave

1. Preheat the oven to 400.
2. Bring a medium saucepan of water to a boil.
3. Add the couscous and a pinch of salt and cook, stirring, until al dente, 10 minutes.
4. Drain well; let cool.
5. In a bowl, toss the couscous with 1/2 cup of the chives, the mint, parsley, lemon juice and oil.
6. Season with salt and pepper.
7. Gently curl the salmon over the edge of a ceramic baking dish, skin side up.
8. Make 5 or 6 slashes in the fillet about 1/2 inch deep.
9. In a bowl, whisk the harissa, agave and the remaining chives.
10. Rub all over the salmon and in the slashes; season with salt and pepper.
11. Transfer the fish, skin side up, to a foil-lined baking sheet.
12. Roast for 8 minutes, until barely cooked.
13. Turn on the broiler and broil for 3 to 5 minutes, until nearly cooked through and the skin is crisp.
14. Cut the salmon into 4 pieces and serve with the couscous.

couscous, kosher salt, pepper, chives, mint, parsley, lemon juice, extravirgin olive oil, salmon, harissa, agave

Taken from www.foodandwine.com/recipes/harissa-spiced-salmon-israeli-couscous (may not work)