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Whisk all marinade ingredients together and coat salmon or chicken, letting it sit for 30 minutes
Sauté onion in olive oil until soft and translucent
Add garlic and thyme; cook 30 seconds
Deglaze with white wine and simmer until reduced by half
Add chicken broth and Parmesan rind and simmer gently while the protein cooks
For chicken thighs: Bake at 425°F for 15 minutes, then broil or grill on high 5–10 minutes until caramelized (internal temp 165°F)
For salmon: Broil on high for 8–10 minutes until just cooked through
Prepare couscous according to package instructions
Strain broth and let cool slightly so cream doesn't split
Stir in half-and-half and simmer gently 2–3 minutes
Turn off heat and add parsley and dill right before serving
Blend cream cheese, feta, cream, and honey until smooth and velvety
Roast cherry tomatoes with olive oil, garlic, and lemon peel at 300°F until blistered and jammy
Sear lemon halves in a hot pan
Spoon couscous into bowls, top with protein, and ladle warm herby broth over
Finish with blistered tomatoes, whipped feta honey cream, torn basil, and charred lemon