Harissa couscous with tomato and almond salsa

Put the couscous in a bowl, add the oil, and rub the grains with your hand so they are lightly coated with the oil. Add the chopped apricots. Combine 400ml boiling water with the vegetable bouillon and harissa. Stir well and pour enough liquid over the grains to cover. Cover the bowl with cling film and leave on one side for 5 minutes.

Fluff up the grains with a fork and add the lemon rind, juice and chopped herbs. Add a bit more harissa if you think it needs it.

Make the salsa. Quarter the tomatoes, flick out the seeds, dice the flesh and transfer to a bowl. Stir in the chopped garlic, coriander, toasted almonds, sliced red chilli, olive oil and enough lemon juice to sharpen. Serve with the chops and warm cous cous.

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