1. To make salsa, combine pomegranate seeds, chili pepper, cilantro, mint, lemon juice and sugar. Cover and chill.
2. Preheat oven to 350 degrees Fahrenheit. Place salmon, skin-side down, onto baking sheet. Sprinkle with salt and pepper and brush with olive oil. Cook until center is opaque, about 25 minutes.
3. Serve over couscous. Top with chilled pomegranate salsa and garnish with fresh herbs.