Chraime-Spiced Salmon with Israeli Couscous

Drain the couscous well before adding the herbs and dressing. Serve the salmon over it so the sweet-spicy coating meets the lemony grains.

The Stuff:

• 1 Cup Israeli couscous
• Kosher salt and Pepper, to taste
• 1/2 Cup plus 1 Tablespoon chopped chives
• 1/2 Cup chopped parsley
• 2 1/2 Tablespoons fresh lemon juice
• 2 Tablespoons extra-virgin olive oil
• 1 1/2 Pound salmon fillet in 1 piece, cut from the tail end
• 2 Tablespoons Never Not Eating Chraime or Harissa
• 1 Tablespoon honey

The Method:

1. Preheat the oven to 400°. Bring a medium saucepan of water to a boil. Add the couscous and a pinch of salt and cook, stirring, until al dente, 10 minutes. Drain well; let cool.
2. In a bowl, toss the couscous with 1/2 Cup of the chives, parsley, lemon juice and oil. Season with salt and pepper.
3. Gently curl the salmon over the edge of a ceramic baking dish, skin side up. Make 5 or 6 slashes in the fillet about 1/2 inch deep. In a bowl, whisk the Never Not Eating Chraime, honey and the remaining chives. Rub all over the salmon and in the slashes; season with salt and pepper.
4. Transfer the fish, skin side up, to a foil-lined baking sheet. Roast for 8 minutes, until barely cooked. Turn on the broiler and broil for 3 to 5 minutes, until nearly cooked through and the skin is crisp. Cut the salmon into 4 pieces and serve with the couscous.