Couscous salad with hot-smoked salmon flakes

Cook the couscous according to the instructions on the package, using broth instead of water to enhance the flavor.

Let the couscous cool down. Fluff it with a fork to separate the grains.

Season with a few tablespoons of olive oil, lemon juice, salt, and pepper to taste.

Stir in the chopped red pepper and hot-smoked salmon into the salad.

Mix the herbs into the salad, reserving a little to garnish the salad at the end.

Garnish the salad with the remaining herbs.

Serve with yogurt and harissa, if desired.