Step 1

Heat 2 tablespoons of the olive oil in a large saucepan over medium heat. Add the couscous. Cook and stir until lightly toasted, 2 to 4 minutes. Add 2 cups water and 1 teaspoon salt. Bring to a simmer. Cover and cook until the water is absorbed, about 10 minutes. Remove from the heat and let sit, covered, for 5 minutes. Fluff with a fork. Transfer to a serving bowl and let cool while you make the rest of the salad.

Step 2

Heat a small skillet over medium-high heat. When the skillet is hot, add the lemon cut-side down. Cook until charred on the underside, about 1 minute. Remove the lemon and wipe the skillet clean. Return the skillet to medium heat. Add the remaining 1/4 cup olive oil. Add the coriander and Aleppo and cook until sizzling, about 30 seconds. Stir in the remaining 1 teaspoon salt. Squeeze the lemon juice into the pan and whisk to emulsify. Pour over the couscous, add the cucumbers, pistachios, dates and feta and toss to combine.

Step 3

Put the chard, parsley, cilantro, scallions and mint in a food processor and pulse to chop finely (but not pasty). Add to the serving bowl. Toss very well to combine. Sprinkle with a little Aleppo and serve.

Step 4

Store leftover salad in a covered container in the refrigerator and use within 2 days.