Heat the rapeseed oil over medium heat in a large saucepan. Cook the couscous, stirring frequently, until golden (4 to 5 minutes).
Add the water, ras-el-hanout and a pinch of salt and bring to a boil. Reduce the heat to low and cover and simmer for 9-10 minutes until the couscous is just tender and the liquid is absorbed. Set aside to cool slightly.
Lightly toast the almonds and pumpkin seeds in a frying pan for 3-4 minutes with a splash of rapeseed oil.
Season the warm couscous with harissa.
Add the cucumber, apricot, olives, tomatoes, mint, pomegranate, almonds and pumpkin seeds and mix gently to incorporate.
Add the lemon juice and zest and season with salt and pepper. Transfer to a serving bowl and serve drizzled with argan oil.