Fill and boil your kettle. Tip the couscous into a large heatproof bowl. Pour in 150ml boiling water. Cover with a plate and set aside to soak for 10 mins. The couscous will absorb the water and become tender.

Meanwhile, trim the leaves off the cauliflower (if they're in good shape, you can keep them for adding to a stir-fry). Chop the cauliflower into small florets, and slice the stalk into bite-size pieces. Pour 2 tbsp olive oil into a large frying pan and warm to a medium-high heat. Slide in the cauliflower and add a good pinch of salt and pepper. Fry for 10-15 mins, stirring occasionally, till browned and tender.

While the cauliflower fries, halve the cucamelons and dice the tomato into small pieces. Finely chop the dill leaves and stalks, discarding any really thick or woody stalks, and roughly chop the baby spinach leaves.

When the cauliflower is golden brown, add it to the bowl with the couscous. Add the cucamelons, tomato, spinach and dill. Peel and grate in the garlic. Grate in the lemon zest and squeeze in a little juice. Add 1 tsp harissa paste (it's very hot, so for a less spicy salad, just use ½ tsp) and 1 tbsp olive oil. Season with salt and pepper and toss together. Taste and add a little more lemon juice, salt or pepper, if needed. Divide the salad between a couple of plates and serve.