Before starting, preheat the oven to 450°F. Add 10 cups water and 2 tsp salt in a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Wash and dry all produce. Add couscous to the pot with the boiling water. Cook, uncovered, stirring occasionally, until tender, 6-8 min. Drain and return the couscous to the same pot, off heat.

While couscous cooks, trim, then halve green beans. Halve the tomatoes. Roughly chop parsley. Peel, then mince or grate garlic. Pat salmon dry with paper towels. Season with salt and pepper. Place salmon on a parchment-lined baking sheet.

Top each piece of salmon with 1 tbsp pesto. Roast in the middle of the oven, until salmon is cooked through, 10-12 min.\*\*

While salmon roasts, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then green beans and tomatoes. Cook, stirring occasionally, until tender-crisp, 6-8 min. Season with salt and pepper. Add garlic. Cook, stirring often, until fragrant, 1 min. Remove from heat. Set aside.

When couscous is cooked, add couscous, half the parsley and remaining pesto to the pan with veggies. Stir to combine. Season with salt and pepper.

Divide veggie couscous between plates. Top with pesto salmon. Sprinkle remaining parsley over top.