In a pot, bring water to a boil. In a bowl, combine the couscous, avocado oil, cilantro, parsley, and salt. Add boiling water, stir well and set aside for six to eight minutes, until all the water is absorbed. Fluff with a fork.

Preheat oven to 375 degrees Fahrenheit. Line a rimmed baking sheet with Gefen Parchment Paper, then place salmon on the baking sheet and use a pastry brush to coat with olive oil.

In a small bowl, combine the parsley, paprika, oregano, thyme, garlic powder, onion powder,

salt, and pepper. Sprinkle over the salmon, covering the entire surface of the fillets. Spray with oil and bake (uncovered) for 20 minutes.

Preheat oven to the broil setting and line a rimmed baking sheet with foil. Remove kernels from the ears of corn and spread them on the baking sheet in a single layer. Spray generously with oil. Broil for 10 minutes or until charred and transfer to a bowl.

Add black beans, cherry tomatoes, avocado, scallions, lemon juice, olive oil, garlic powder, salt, and pepper. Mix gently.

Divide the couscous between six bowls. Top with a salmon fillet and salsa. Serve immediately.