Salmon Couscous Salad

0 Preheat the oven to 400 F.
1 Cut the carrots on a thin diagonal and add them to a sheet pan with the sliced onions. Drizzle with 1-2 tbsp olive oil and toss with 1/2 tsp paprika and salt and pepper.
2 Roast the vegetables for 20 minutes.
3 While the veggies roast, add the salmon cubes to a bowl and mix together with a drizzle of olive oil and the listed spices. Toss to combine to coat evenly and set aside.
4 After 20 minutes, remove the vegetables from the oven and add the salmon onto the same sheet pan. Finish baking for another 10-12 minutes.
5 While that cooks, prepare the couscous by adding it to a pot with a drizzle of olive oil and toasting it on medium heat for 2-3 minutes. Pour in 3 cups of water and a pinch of salt, and bring to a boil. Once boiling, cover the pot and reduce to simmer. Cook for about 15 minutes until all the water is absorbed. Set aside and fluff with a fork once cool.
6 Combine the harissa lemon dressing ingredients together in a small bowl. I only used half of the amount of the dressing since the veggies and salmon add flavor as well.  
7 Once the couscous is ready, transfer it to a large salad bowl and top with the roasted vegetables, sliced almonds, parsley and feta cheese. Pour half of the dressing over the top and mix well. 
8 Add the baked salmon cubes and give it a gently mix. Add more dressing if needed, or reserve any leftover dressing in the fridge.
9 Leftovers can be refrigerated for up to 3 days and served cold, warm or at room temperature.