Boil a kettle

Heat a dry pot over a medium heat

Once hot, add your pumpkin seeds and cook for 2-3 min or until toasted and lightly golden (watch them like a hawk to make sure they don't burn!)

Once toasted, transfer to a bowl and set aside until serving (reserve the pot!) – these are your toasted pumpkin seeds

Add your giant couscous and butternut squash cubes to the reserved pot with plenty of boiled water and bring to the boil over a high heat

Cook for 8 min or until the couscous and squash are tender with a slight bite, then drain and set aside (reserve the pot!)

While the couscous is cooking, wash your lettuce, then pat it dry with kitchen paper and roughly shred

Drain and rinse your chickpeas

Crumble your Greek cheese into rough bite-sized pieces

Combine the crumbled Greek cheese with your natural yoghurt and a pinch of pepper in a bowl – this is your Greek cheese yoghurt

Add your red wine vinegar to a bowl with half your harissa paste (you'll use the rest later!) a drizzle of olive oil and a pinch of sugar and stir it all together – this is your harissa dressing

Return the reserved pot to a medium-high heat with a drizzle of olive oil

Once hot, add the drained chickpeas with your roasted garlic paste and remaining harissa paste (can't handle the heat? Go easy!) and cook for 1-2 min or until fragrant

Once fragrant, add the cooked couscous & butternut squash to the pot with your vegetable stock mix and give everything a good mix up until everything is coated in the harissa

Once coated, remove the pot from the heat and add the chopped lettuce with a pinch of salt and toss – this is your warm harissa chickpea & giant couscous salad