Step 1

Bring stock to the boil in a small saucepan over high heat. Place couscous in a large, heatproof bowl. Pour over boiling stock. Stir with a fork. Cover with foil and stand for 5 minutes or until stock is absorbed. Stir couscous gently with a fork to separate grains.

Step 2

Cut haloumi into 3 lengthways. Heat oil in a small frying pan over medium heat. Add haloumi and cook for 1 to 2 minutes each side or until golden. Transfer to a chopping board. Cut each slice into 12 cubes. Add to couscous with chickpeas, green onion, mint and chilli. Toss to combine.

Step 3

Make dressing Whisk lemon rind, 1/4 cup lemon juice, paprika and oil in a jug until well combined.

Step 4

Pour dressing over salad. Season with salt and pepper. Stir to combine. Serve.