Put the couscous in a large bowl
and pour over the stock. Cover
with cling film and leave for 5 mins
to swell. Drain the olives and feta,
reserving some of the oil. Stir most
of the harissa into the couscous
with the reserved oil, then season.
Tip the couscous onto a platter
and scatter over the falafel. Pile
the peppers, olives and feta to one
side. Mix the yogurt and most
of the mint with some seasoning in a small bowl, ripple through
the rest of the harissa, and scatter
over the remaining mint. Serve
with the couscous & falafel salad.