This one is a real pearl of a dish. And not just because it's made with plump balls of pearl couscous. What you'll love about this 20-minute bowl is the jumble of fresh flavours and the smoky, tenderness of oven-baked salmon. You could flake the salmon through the couscous, if that's your want. And, actually, that's a great way to enjoy the leftovers for tomorrow's lunch.
Preheat oven to 220°C fan-forced. Peel and crush garlic. Zest lemon. Place garlic, lemon zest, 2 teaspoons oil, smoked paprika, red wine vinegar and honey in a bowl. Season with salt and pepper and mix to combine. Add salmon and toss to coat.
Deseed and cut capsicum into bite-size pieces. Place capsicum on a lined baking tray with salmon and bake for 7–8 minutes or until salmon is just pink in the centre. While salmon is cooking, continue with step 3.
Cook couscous in a saucepan of salted, boiling water for 6–7 minutes or until al dente. Drain.
Roughly chop cucumber. Thinly slice spring onion. Pick mint leaves from their stems and roughly chop.
Juice lemon. Place lemon juice in a bowl large enough to fit the salad. Add remaining oil, season with ¼ teaspoon salt flakes and pepper and whisk to combine. Add couscous, capsicum and pan juices and toss to combine.
Add cucumber, spring onion and mint and toss to combine. Divide couscous between bowls. Top with salmon and serve with yoghurt.