In a medium pot, combine 1 cup of pearl couscous with 1.5 cups of vegetable broth or water. Bring to a boil, reduce heat, cover, and let simmer for about 10 minutes.

While the couscous cooks, heat 2 tablespoons of olive oil in a skillet. Season 2 salmon fillets with salt and pepper. Add salmon to the skillet and cook for about 4-5 minutes on each side.

In a small bowl, whisk together the juice and zest of one lemon with a pinch of salt and pepper. Set dressing aside.

In a large mixing bowl, combine cooked couscous, fresh herbs, and lemon dressing. Toss gently until combined.

To serve, scoop the herbed couscous onto a plate, top with the salmon, and drizzle with any remaining lemon dressing. Serve warm.