Add the couscous to a pot. Mix in two tablespoons olive oil, and heat to toast the couscous lightly. After one to two minutes, add your vegetable stock and a pinch of salt and pepper.Once boiling, turn off the heat, cover and set aside. The couscous will absorb the liquid. After 10 minutes, fluff the couscous with a fork and let it cool to room temperature.

Heat a few tablespoons of olive oil in your pan, and toss in the chickpeas. Add salt, turmeric, cinnamon, garlic powder, ras el hanout, maple syrup, and a pinch of salt. Combine until well until the chickpeas are well coated in spices. Check for seasoning, and let cool to room temperature.

Chop the nuts into bite-sized pieces, and add them together with your raisins to the pan. Toast until nicely roasted, and set them aside to cool.

Wash the bell pepper, flat-leaf parsley, mint, cucumber, and cherry tomatoes. Cut the cucumber, bell pepper, and cherry tomatoes to your liking. Strip the leaves from the mint and parsley, chop them finely, and add them, together with the vegetables, to your salad bowl

Combine all ingredients in the salad bowl. Add the juice of your lemon, as well as a generous sip of extra virgin olive oil and a crack of black pepper.

When plating, I dressed the couscous salad with a drizzle of olive oil and homemade hummus.