Preheat oven to 400°F. Prepare couscous. In a small bowl, whisk together the olive oil and Chermoula blend, making a sauce/paste.
Spread cooked couscous in the middle of a sheet of parchment paper that is twice the length of a rimmed baking sheet. Top the couscous with mussels and a few spoonfuls of the chermoula sauce, then drizzle with the coconut milk. Fold over the ends of the parchment paper to make a “container,” and place securely in the middle of the rimmed baking sheet.
Bake in the oven for 12-15 minutes. Remove from oven, transfer mussels and couscous to a serving bowl, and garnish with cilantro leaves before serving.