Put the couscous in a bowl and pour
over the hot stock. Cover with cling film,
leave to stand and swell for 10 mins.
Make the salsa by mixing the chickpeas
with the tomatoes, half the oil and vinegar,
the finely chopped chillies and some
of the chopped herbs. Season and
arrange between 4 serving plates.
Heat a griddle pan or frying pan. Fry
the halloumi for 2-3 mins each side, until
golden and lightly charred. Fluff up the
couscous with a fork and mix in the rest
of the oil, vinegar and herbs with some
seasoning. Pile onto the plates next
to the salsa and top with the warm
halloumi. Garnish with the sliced chillies.