Rose Harissa Chicken, Israeli cous cous, chickpea, pinenut and pomegranate salad

A few days ago I was skipping around to Mungo Jerry's 'In the Summertime' and plucking ripe figs off the tree. It was over 40C a couple of days and the weather made doing anything quite difficult. My bathroom is outdoors and there's something magical about showering outside in cold water looking over the mountains. The shower gel, warm in contrast, from sitting in the sunshine. And now, I'm back in London and today I got rained on. The wind smacked my face and whispered 'go home, pull on a hoodie and cook up something summery, don't give in to this grey BS'.
So, here we have a salad that we had on the menu at the cafe, it was a firm favourite and I fancied it's lemony, chilli punch. It was this salad, all those years ago that had me hooked on rose harissa. 

Serves 4

2 cups of cooked and cooled Israeli cous cous 
1 tin of drained chickpeas
2 tbsp of Belazu Rose Harissa 
1 lemon, juiced
2 tbsp lemon oil
2 tbsp extra virgin olive oil
2 pinches of maldon sea salt
grind of pepper
2 cooked chicken breasts, sliced
1 handful of toasted pinenuts
1 handful of coriander
1 pomegranate, seeds of

Don't be put off by the ingredient list, it is soooooo worth it. Plus, all you got to do is mix it all together, kick back and think of the Med.