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Put the couscous into a bowl and cover with boiling water. Cover with cling film and set aside for 5 mins.
Blanch the broccoli for 2 mins, then drain well. Cut it into small pieces or blitz it in a food processor.
Fork the broccoli, spring onions, tomatoes, herbs, lemon zest, the juice of 1½ lemons and 2 tbsp oil through the couscous. Season and mix well.
To make the dressing, combine the harissa, honey, remaining lemon juice and oil, and some seasoning.
Heat a non-stick frying pan and cook the halloumi for 1-2 mins on each side until golden. Divide the couscous between the plates, top with the halloumi slices and dressing, then scatter over the almonds.