Salmon with chermoula and couscous

Ingredients:

• 0.5 cups fresh cilantro, tightly packed
• 1/4 cup tightly packed parsley leaves + 2 tablespoons chopped parsley
• 2 cloves of garlic
• 2 tsp ground cumin
• 2 tsp ground coriander
• Finely grated zest and juice of 1 lemon, plus lemon wedges for serving
• 6 tablespoons extra-virgin olive oil
• Half a small zucchini, finely chopped
• 2 tsp hot harissa
• 1 cup couscous
• 4 salmon fillets, weighing 140 g each (approximately 2 cm thick)

Preparation:

1. Prepare the chermoula:
   
   In a food processor, combine the cilantro, 1/4 cup parsley leaves, garlic, 1 teaspoon cumin, 1 teaspoon coriander, and lemon zest and juice. Puree. While the processor is processing, slowly pour in 1/4 cup olive oil and pulse until smooth. Season with salt and pepper to taste.
2. Meanwhile, heat a saucepan over medium-high heat. Add 1 tablespoon olive oil and the zucchini and cook, stirring, for 1 minute. Add the harissa, 1 1/4 cups water, and a large pinch of salt and bring to a boil. Stir in the couscous, then cover, remove from the heat, and let stand for 5 minutes; fluff with a fork. Stir in 2 tablespoons chopped parsley; season with salt to taste.
3. Sprinkle the salmon with the remaining 1 teaspoon of cumin and coriander, and a few pinches of salt and black pepper. In a large nonstick skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat.
4. Add the fish and cook until golden brown, 3–4 minutes per side. Divide among plates and top with chermoula. Serve with couscous and lemon wedges.