Preheat oven to 400 degrees F. Prepare a small baking sheet by lining with parchment paper.

Pat the halibut with paper towels to remove any moisture. Sprinkle both sides with ½ teaspoon of the kosher salt and ¼ teaspoon of the black pepper.

In a medium skillet heat 2 tablespoons of the olive oil over medium-high heat until shimmering. Add the halibut and sear for 2 - 3 minutes on each side until golden brown. Remove halibut to the prepared baking sheet, transfer to preheated oven to finish cooking for 8 - 10 minutes or until flaky, moist and cooked through. Use the tip of a paring knife to check doneness. Time will depend on thickness of fillet. Leave the remaining oil in the skillet.

Once the fish is in the oven, to the same skillet, add the tomatoes and cook while stirring for 2 minutes. Add the garlic, olives and harissa seasoning and cook for 1 minute until the garlic is fragrant. Pour in the wine and stir until the tomatoes are heated through and just become tender, about 3 - 4 minutes. Season with ½ teaspoon of the kosher salt, and remaining ¼ teaspoon pepper.

Meanwhile, cook the couscous. Into a medium saucepan, add couscous, remaining ½ teaspoon of the kosher salt, remaining 1 tablespoon of the olive oil and ⅔ cups water. Cover and bring to a boil over medium-high heat then immediately remove from heat. Keep covered and let sit off the heat for 5 minutes until all liquid is absorbed. Keep couscous warm until needed.

When ready to serve, remove lid from couscous and fluff with a fork. Stir in 2 tablespoons of chopped parsley. Prepare two plates and arrange a bed of couscous on each. Top each evenly with most of the tomatoes and olives plus any juices. Arrange a piece of halibut on top, garnish with remaining tomatoes and olives, and sprinkle with more fresh parsley.