Preheat the oven to 425°F. Line a small sheet pan with parchment paper.

In a small bowl, mix the harissa paste with 1 tablespoon olive oil and the juice of half a lemon.

Coat the salmon fillets with the harissa mixture and place them skin-side down on the prepared sheet pan.

Roast for 10–14 minutes, until the salmon flakes at the edges and remains moist in the center.

While the salmon roasts, prepare the couscous according to the package directions. Fluff with a fork and cool briefly.

In a large bowl, fold the cooked couscous with the drained chickpeas, diced cucumber, halved cherry tomatoes, roughly chopped mint, the remaining 1 tablespoon olive oil, and the juice of the remaining half lemon. Season the couscous salad to taste.

Divide the couscous salad between two plates, top with the roasted salmon, and serve with Greek yogurt.

Enjoy immediately.