Put the couscous in a bowl, cover with the hot stock, season and stir well. Cover the bowl tightly with cling film or a small plate and leave to soak.
Drain the peppers and chop into bite size chunks. Chop or tear the lettuce and chop the parsley.
Slice the Halloumi into 8 slices and heat a frying pan or griddle. When the pan is hot, cook the halloumi on both sides until golden.
While the halloumi is cooking, fork the couscous into a serving bowl and mix in the peppers, lettuce, parsley and chickpeas. Combine the oil, harissa and lime juice and season, reserve 2 tsp of this dressing, drizzling the rest over the couscous and mixing well.
Once cooked lay the halloumi on top of the salad and drizzle over the reserved dressing.
Note: Try adding a few sweet piquante Peppadew style peppers with the roast peppers for an extra kick