Instructions

1. Put the couscous and harissa paste into a bowl, then add the hot stock. Cover with plate. Let it rest for 8-10 minutes.
2. Meanwhile, peel a carrot and a beetroot, cut them into thin strips with a juliette peeler. Measure out about 30g of each.
3. Drain the chickpeas.
4. Loosen the couscous with a fork, then stir in the chickpeas, the pumpkin seeds, and most of the beet and carrot strips.
5. Mix the oil with vinegar, add to the couscous.
6. Chop the mint leaves, add to the couscous.
7. Toss the salad then taste. If needed, season with salt and pepper.
8. Sprinkle the remaining carrot and beet slices on the top just before serving.