Liberally smear salmon fillets with harissa paste and let marinate for 15 minutes or so. Spray or brush with a little olive oil
and grill for 10 minutes or so, until cooked and starting to tinge at the edges. Meanwhile, put some couscous into a basin with
a knob of butter, season well with freshly-ground black pepper and pour over boiling chicken stock to just cover the couscous by
a couple of mm. Cover the bowl with cling film and leave for 10 minutes, to swell up. Stir in a small tin of chick peas, drained,
chunks of cucumber and some toasted slivered almonds. Recover with the cling film and put into a microwave oven for a minute on high.
Stir well, and repeat for another minute, if you think it necessary. Stir in chopped parsley and serve with the grilled salmon
and a wedge of lemon.