Moroccan Salmon with Lemony Couscous and Vegetable Soup

Couscous

• 8 oz couscous
  of 8 oz Israeli couscous, quick cooking
• ½ tsp salt
• 16 oz vegetable stock
• 1 lemon

Salmon

• 4 salmon fillets (approx. 5 oz ea.)
• 1 tsp ras el hanout (see Tip)
• ½ tsp salt
• ⅛ tsp ground black pepper
• 1 tsp honey

Soup

• 4 oz yellow onions, cut into pieces (1 in.)
• 2 oz carrots, cut into pieces (1 in.)
• 2 oz celery, cut into pieces (1 in.)
• ½ oz extra virgin olive oil
• 2 tbsp tomato paste
• ½ tsp salt
• 15 oz canned chickpeas, drained, rinsed
• 3 tbsp harissa paste
• 16 oz vegetable stock
• 6 oz water
• ¼ bunch fresh cilantro, leaves only, chopped, plus extra to garnish
• 2 tbsp pine nuts, toasted, plus extra to garnish
• 4 tbsp plain Greek yogurt