Tip the couscous into a large bowl. measure 400ml boiling water into
a measuring jug and crumble in the stock cube.
Add the butter and stir until the stock cube has
dissolved and the butter melted. Pour over the
couscous, then tightly cover with cling film. Leave
for 10 mins until all the stock has been absorbed.
a large griddle or non-stick frying pan over medium
heat. Cut the halloumi into ½cm-thick slices. When
the pan is really hot (a drop of water will sizzle
immediately), place the halloumi slices in the pan.
Cook for 2-3 mins until charred and lightly golden.
Use a fish slice to turn cheese and repeat on the
other side. Cut the slices in half.
Tip the yogurt into a small
bowl. Mix in the harissa, a little at a time, until
you’re happy with the flavour. Tip the chickpeas
into a sieve and rinse under the cold tap. Drain
any liquid from the peppers, scraping away any
seeds and tear into chunks.
Remove the cling film from
the couscous and use a fork to fluff up the grains
and break up any clumps. Mix in the chickpeas,
peppers and rocket. Toss through the warm
halloumi slices, then drizzle over the yogurt
dressing to serve.