Place salmon on a baking sheet and drizzle with 1 tablespoon olive oil and Kosher salt. Bake for 12-15 minutes, depending on thickness, until just barely pink.
In a small saucepan, cook Israeli couscous based on packaging instructions.
Meanwhile, heat remaining 2 tablespoons olive oil in a medium sized skillet over medium high heat. Add onions and cook until translucent. Stir in chickpeas, turmeric, cumin, cinnamon, paprika, and salt. Toss everything to coat, then stir in baby kale. Cook until kale has wilted, about 3-4 minutes. Remove from heat, stir in raisins and lemon juice. Adjust seasoning to taste.
To plate, divide couscous and chickpea mixture among four plates. Top with salmon and drizzle with harissa.