Step 1

To make the dressing, place all the of ingredients in a jar with a tight-fitting lid and shake well. Set aside while you make the rest of the salad.

Step 2

Weigh the dried couscous into a bowl. Set aside while you boil the kettle. Pour the water into a jug with your stock cube. Let the stock cube dissolve and pour the stock over the couscous and stir. Cover with cling film and let stand for about 10 minutes. Uncover the couscous and fluff with a fork.

Step 3

Pour the dressing over the warm couscous and toss well. You may not need all the dressing so add as much or as little as you like.

Step 4

To toast pumpkin seeds quickly and easily, just heat up a dry non-stick skillet and add in the pumpkin seeds. Be sure that the heat isn't up too high (somewhere around medium is perfect) because they'll burn quite easily. Also, be careful, because as pumpkin seeds toast, they start to pop and jump out of the pan.

Step 5

Add the pumpkin seeds and all of the toppings into the salad. Toss well and serve.

Step 6

To make ahead, see notes.