Couscous salad with smoked salmon flakes

Cook the couscous according to the instructions on the packaging, using broth instead of water to enhance the flavour.

Let the couscous cool. Fluff it with a fork to separate the grains.

Season with a few tablespoons of olive oil, lemon juice, and salt and pepper to taste.

Stir the chopped red pepper and smoked salmon into the couscous.

Mix the herbs into the salad - putting a little aside to garnish with.

Garnish the salad with the remaining herbs.

Serve with yoghurt and harissa, if desired.