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1
Tip the couscous into a large bowl.
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2
measure 400ml boiling water into a measuring jug and crumble in the stock cube.
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3
Add the butter and stir until the stock cube has dissolved and the butter melted.
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4
Pour over the couscous, then tightly cover with cling film.
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5
Leave for 10 mins until all the stock has been absorbed.
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6
Meanwhile, heat a large griddle or non-stick frying pan over medium heat.
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7
Cut the halloumi into 1/2cm-thick slices.
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8
When the pan is really hot (a drop of water will sizzle immediately), place the halloumi slices in the pan.
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9
Cook for 2-3 mins until charred and lightly golden.
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10
Use a fish slice to turn cheese and repeat on the other side.
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11
Cut the slices in half.
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12
Tip the yogurt into a small bowl.
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13
Mix in the harissa, a little at a time, until you're happy with the flavour.
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14
Tip the chickpeas into a sieve and rinse under the cold tap.
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15
Drain any liquid from the peppers, scraping away any seeds and tear into chunks.
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16
Remove the cling film from the couscous and use a fork to fluff up the grains and break up any clumps.
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17
Mix in the chickpeas, peppers and rocket.
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18
Toss through the warm halloumi slices, then drizzle over the yogurt dressing to serve.
