For the salmon:
Prepare the marinade by placing the miso paste, maple syrup, olive oil, minced garlic, orange juice and zest, pomegranate molasses, plus salt and pepper into a small saucepan. Whisk together and heat over low heat until smooth.
Pour the sauce over the salmon and marinate the salmon for at least 20 minutes, and up to overnight. The longer it marinates, the more it infuses the salmon with the flavors.
Heat the oven to 400° F. Place the baking rack in the middle of the oven.
Place the marinated salmon on a parchment-lined sheet pan. Roast in a preheated oven for 15 to 20 minutes depending on the thickness of the salmon.
Meanwhile, prepare the couscous
In a medium-size pot, add olive oil and the shallot and cook until tender, about 2-3 minutes.
Add the water or broth and bring to a boil. Add the couscous and cook for about 10 minutes covered until the couscous is cooked through. Fluff with a fork. Add the raisins, pistachios, pomegranate arils, mint, grated citrus zest and citrus juice as well as 1 tablespoon of olive oil. Stir until combined.
Place the couscous on a large platter and place the roasted salmon on top of the couscous. Top the salmon with fresh pomegranate arils and garnish the dish with extra mint if desired.