• Boil the kettle. To a medium heatproof bowl, add couscous and the salt.
• Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and stir to combine. Immediately cover with a plate and leave for 5 minutes. 
• Fluff up with a fork and set aside.

• Meanwhile, finely chop garlic. 
• Drain and rinse chickpeas. 
• Halve snacking tomatoes. 
• Thinly slice cucumber into rounds.
• Slice lemon into wedges. 
• In a small bowl, combine hummus, harissa paste and a splash of water. Set aside.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chickpeas, stirring, until slightly tender, 3-4 minutes.
• Add the butter, paprika spice blend and garlic, then cook until fragrant, 1 minute. 
• In a large bowl, combine a good squeeze of lemon juice, a good drizzle of olive oil and a pinch of salt and pepper. 
• To the dressing, add cooked couscous, cucumber, tomatoes and rocket leaves. Toss to combine and season to taste. 

• Divide couscous salad between bowls, then top with paprika spiced chickpeas. 
• Dollop over harissa hummus and garnish with pepitas. 
• Serve with remaining lemon wedges. Enjoy!