Begin by preparing the pistachio pearl couscous according to package instructions.

While the couscous is cooking, finely chop the garlic, onion, and ginger, and slice the lemon.

In a large non-stick skillet, heat olive oil and unsalted butter over medium heat. Add the salmon fillets and cook for about 3-4 minutes on each side until golden.

Remove the salmon and caramelize lemon slices in the same skillet for about 30 seconds on each side.

Sauté the prepped garlic, onion, and ginger in the skillet for about 3 minutes until fragrant.

Add cumin, coriander, smoked paprika, and tomato paste. Cook for about 1 minute.

Deglaze the skillet with vegetable broth and stir in crushed tomatoes and chili paste. Simmer for about 3 minutes.

Return the salmon and caramelized lemons to the skillet and cook together for another 2-3 minutes.

To serve, spoon the couscous onto plates, top with salmon, drizzle sauce, and garnish with lemon slices and olives.