Chermoula Salmon with Couscous

Instructions

1. 1

   Heat the oven to 425°F. Blend or finely chop the cilantro, parsley, garlic, cumin, paprika, juice of 1 lemon, 5 tbsp oil, and 1/2 tsp salt into a loose herb sauce (chermoula).

2. 2

   Set the salmon and tomatoes on a sheet pan, spoon half the chermoula over the fish, and roast 12-14 minutes until it flakes.

3. 3

   Make the couscous per the package and stir in the remaining oil and the juice of the second lemon.

4. 4

   Serve the salmon and blistered tomatoes over couscous with the rest of the chermoula spooned on top.