Slow Roasted Salmon with Tapenade – Casablanca Market

Ingredients

• 1 large red bell pepper
• 1 large yellow bell pepper
• 1 large orange bell pepper
• 2 tablespoons Casablanca Market Preserved Lemons, divided
• 1/4 cup extra-virgin olive oil
• 1 tablespoon honey
• Kosher salt and freshly ground black pepper
• 4 6-ounce salmon filets, center cut with pin bones removed
• 1 cup couscous
• 1/2 cup chopped parsley, plus extra to garnish
• 1/2 cup chopped mint, plus extra to garnish
• 1/2 cup slivered almonds, toasted
• 1/2 cup Casablanca Market Moroccan Tapenade