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Prepare a grill or grill pan for medium-high heat cooking.
Grill salmon, starting flesh-side down and flipping once until just cooked through and opaque in the center, 5 to 7 minutes. Transfer to plates.
Meanwhile, put couscous and lemon juice into a large, heatproof bowl; add 1 cup boiling water, cover and set aside for 5 minutes.
Fluff with a fork and then set aside for 5 minutes to let cool slightly.
Gently toss in cherries, green onions and pepper, and then scatter almonds over the top. Serve immediately, alongside grilled salmon.