Preparation

1. Preheat the oven to 230°C (450°F). Wash and dry all fruits and vegetables. Peel and thinly slice the shallot. Drain the olives over a small bowl, reserving the brine, then cut or tear the olives in half. Zest and juice half the lemon (use the whole lemon for 4 servings), then cut the remaining half into wedges. Roughly chop the parsley.

2. In a large bowl, combine the olives, dried cranberries, parsley, half the lemon zest, and the lemon juice. Season with salt and pepper. Mix well.

3. In a small bowl, mix together the garlic purée, harissa-style spice blend, remaining lemon zest, and ½ tbsp oil (double for 4 servings). Season with salt and pepper.

4. Pat the salmon dry with a paper towel and season all over. Place skin-side down on a parchment-lined baking sheet. Spread the harissa mixture evenly over the top of the salmon fillets. Roast in the center of the oven for 7–10 minutes, or until fully cooked.

5. While the salmon cooks, heat ½ tbsp oil (double for 4 servings) in a medium pot over medium heat. Add the shallots and cook for 2–3 minutes, stirring often, until slightly softened. Add the bouillon concentrate, reserved olive brine, and ½ cup water (double for 4 servings). Bring to a boil over high heat, then stir in the couscous. Remove from heat, cover, and let sit for 5 minutes.

6. Fluff the couscous with a fork. Transfer it to the bowl with the vinaigrette, add the spinach, and toss well to combine.

7. Divide the couscous among plates. Top with a salmon fillet. Drizzle with lemon juice from a wedge, to taste.