Redfish with Grilled Asparagus and Israeli Couscous Salad

Ingredients

• • 1 cup (225 g) Israeli couscous
  • 1 1/2 cups (210 g) cherry tomatoes, halved
  • 6 tbsp (90 ml) olive oil
  • 1 tbsp (15 ml) lemon juice
  • 1 tsp (5 ml) harissa
  • 1/2 tsp ground cumin
  • 1 lb (450 g) small redfish fillets with skin from the Gulf of St. Lawrence, trimmed (see note)
  • 1 lb (450 g) thin asparagus, trimmed
  • 1 onion, cut into thin rounds
  • 3 tbsp mint leaves, torn
  • 1 lemon, cut into wedges