Harissa roast salmon with lemon chickpea couscous

Name: Harissa roast salmon with lemon chickpea couscous
Ingredients: 2 tbsp olive oil; 2 large onions halved and thinly sliced; 1 large fennel bulb halved and thinly sliced; 1 garlic clove chopped; 1 tsp cumin seeds; zest 1 lemon; 2 tbsp harissa; 1 tbsp agave nectar or clear honey; 2 x 1kg/2lb 4 oz boneless sides of salmon skin removed; 1 vegetable stock cube; 2-3 tsp harissa; 50g currants; 300g couscous; 2 x 400g cans chickpeas drained; juice 2 lemons zest of 1; big bunch flat-leaf parsley chopped; small bunch mint chopped (optional); 50g toasted flaked almonds; lemon wedges, to serve