Preheat an oven. Pat the salmon filets dry with a paper towel, then place on a parchment lined baking sheet. In a small bowl, whisk together olive oil, fresh lemon juice, ras el hanout, and Kosher salt. Brush this on top of the salmon fillets. Cook.
Heat olive oil in a saucepan over medium-high heat. When hot, add sliced shallot and cook, stirring occasionally, until softened. Add chopped garlic, then cook. Stir in Moroccan couscous, give it a good stir. Pour in warm chicken broth or vegetable stock, then stir and cover with a tight lid.
Use a fork to lightly fluff the couscous, then add lemon zest, fresh lemon juice, sliced almonds, chopped cilantro, and raisins (or dried cranberries). Stir well, then taste and adjust seasoning, as needed.
Spoon some of the couscous onto each plate, then top with a salmon fillet. Garnish with additional fresh parsley, then enjoy immediately!