Put the couscous into a heatproof bowl, with 2 teaspoons kosher salt (or 1 teaspoon table salt), 1/4 teaspoon of the paprika, and all the grated ginger. Give everything a bit of a mix before adding the hot boiled water. Cover the bowl, either with plastic wrap or a plate, and set aside.
Into another bowl, put the finely chopped onion.
In a wide, shallow dish, big enough to take the salmon fillets later, zest the lemon into the dish.
Squeeze the lemon juice into the bowl with the onions.
Add the remaining salt and the paprika to the bowl with the lemon zest and stir in 1 tablespoon garlic/ oil mixture
Halve the cherry or grape tomatoes and put them into yet another bowl. Stir in the remaining garlic/oil mixture. Set aside.
Heat a large frying pan for the salmon fillets. While the pan is getting hot, add the fillets to the dish with the lemon zest and coat both sides with the mixture.
Put the fillets in the hot pan and cook for 2 to 3 minutes on each side, depending on thickness.
Meanwhile, uncover and fluff the couscous. Add the tomatoes with lemony onion mixture and stir with a fork.
Add nearly all of the cilantro to the couscous, and stir it through, then taste for seasoning, adding more salt if needed.
Spoon some couscous onto each plate and arrange a salmon fillet alongside. Sprinkle with a little more cilantro as you hand out each plate.
I served saute broccoli with garlic as the side dish.