Place the couscous into a bowl and cover with boiling water. Cover with cling film and set aside for 5 minutes.
Place the broccoli in a food processor and pulse to create a broccoli rice texture.
In a large bowl, combine the broccoli, spinach leaves, spring onions, tomatoes, herbs, lemon zest and ½ of the juice and 2 tbsp oil. Add the plumped couscous and combine well. Season and mix well.
In a separate small bowl, combine the harissa, honey, remaining lemon juice and oil, and some seasoning.
Heat a non-stick frying pan and cook the halloumi or tofu for 1-2 minutes on each side until golden. Divide the couscous between the plates, top with the halloumi slices and dressing, then scatter over the mixed seeds.