Preheat the grill to medium-high. Combine the boiling water and lemon juice, and then pour over the couscous. Leave to soak under a silver foil cover for 10 mins, or until absorbed. Fluff up with a fork.
Meanwhile, grill the turkey for 12 mins, or until cooked through, turning halfway. Then cut into bite-size chunks and set aside.
While the couscous and turkey cook, heat the oil in a non-stick wok and add the carrot, sugar snaps and garlic. SautÃƒÂ© for 3 mins or until the vegetables are tender but with bite.
Then add the ginger, harissa, mustard, couscous and cooked turkey to the pan. Combine well and cook for another 2 mins before serving piping hot and with a sprinkling of pumpkin seeds.
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