Method

1. Squeeze the juice of the orange into a lidded jar, add the honey, 4 tablespoons of extra virgin olive oil, 1 tablespoon of red wine vinegar and 1 heaped teaspoon of harissa and shake up. Season to taste with sea salt and black pepper.
2. Carefully blacken the peppers over a direct flame on the hob (or under the grill), turning with tongs until charred all over. Remove to a bowl and cover with a plate. Once the peppers are cool enough to handle, peel and deseed, then slice into thin strips.
3. Place a large griddle pan on a high heat. Thickly slice the halloumi and thinly slice the courgette.
4. Cook the courgette in the griddle pan, in batches, for 2 minutes, until soft and charred, placing into a large bowl as you go. Toss the halloumi with ½ a teaspoon of harissa paste and cook on the griddle for 2 minutes until charred.
5. For the Moroccan Spiced Couscous add 300ml of boiling water to the couscous in a bowl. Cover and leave to stand for 5 minutes. Drizzle with olive oil separating the grains with a fork. Toast the flaked almonds in a dry frying pan on a medium heat, until golden. (Keep an eye on them!) Pick and roughly tear the mint leaves. Pour half the dressing over the veg (store the rest in the fridge for another day) and toss with the halloumi and mint and serve on top of the couscous. Scatter with the toasted almonds and serve.