• Remove any pulp from the preserved lemon; finely chop the peel. Set aside half for the chermoula.

In a small sauce pot, bring 1 cup lightly salted water with 2 to 3 teaspoons butter or oil to a boil. Stir in the couscous, remove from the heat, cover, and let stand until the couscous is tender and the water is absorbed, 4 to 5 minutes. Fluff with a fork, stir in half the preserved lemon, and season to taste with salt. Cover to keep warm.
While the couscous cooks, prepare the cucumber salad.

• Trim the ends from the cucumbers; cut the cucumbers into quarters lengthwise, then cut the quarters into 2-inch lengths.
• Finely chop, press, or grate enough garlic to measure ½ teaspoon.
• Zest and juice the lemon, keeping the zest and juice separate; set aside the zest and two-thirds of the juice for the chermoula.

In a resealable plastic bag, combine the cucumbers, garlic, and one-third of the lemon juice. Season generously with salt and seal the bag. Using a wooden spoon, smash the cucumbers until they begin to release their juices. Season to taste with salt and pepper. Let stand while you prepare the rest of the meal.

• Strip the parsley leaves from the stems; finely chop the leaves.
• Finely chop the cilantro.

In a small bowl, stir together the parsley, cilantro, remaining preserved lemon, lemon zest, 2 tablespoons lemon juice, chermoula spice blend, and 2 tablespoons oil. Season to taste with salt and pepper.

• Pat the salmon dry with a paper towel; season generously with salt and pepper.

In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the salmon, skin side down, and cook until the skin is browned and crisp, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes, depending on thickness.

Transfer the couscous to individual plates. Top with the salmon and a dollop of chermoula. Serve with the cucumber salad.