Place the couscous in a bowl. Pour over the hot stock and oil. Cover with cling film and stand for 10 minutes. Put a large dry saucepan over a very low heat and add the flaked almonds and pine nuts. Stir constantly until they begin to colour, being careful not to let them burn.
This should take about 8-10 minutes. Fluff up the cous cous with a fork, then thoroughly mix in the harissa, toasted nuts and the remaining ingredients. Season, then serve warm or allow to cool.
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