Chop the broccoli into 2 wedges, then cook in boiling water for 3 to 4 minutes, or until bright green and starting to soften.
Plunge into cold water to stop it cooking, then shake off the excess water and place on a chopping board with the spinach. Pick over a few large mint leaves and throw on a good pinch of salt and pepper.
Chop, chop, chop until you have finely chopped greens. Scrape these straight into your lunchbox, pour the uncooked couscous on top and gently sit a lemon half in it.
Toast the seeds in a dry frying pan, then mix with the cumin and wrap in clingfilm, so they stay crisp until you’re ready to eat.
In a small jar, add the juice from the remaining lemon half, a good swig of olive oil (twice as much oil as juice is a good ratio), the harissa and a few small mint leaves, then crumble in the feta. Mix well, screw the lid on and put in your lunchbox.
At lunchtime, boil the kettle. Take the lemon, seeds and jar from your lunchbox, then pour in boiling water to just cover the couscous.
Pop the lid on and wait 8 to 10 minutes until the water is absorbed and the spinach is wilted. Squeeze in the lemon juice, pour over the dressing and mix with a fork. Sprinkle with seeds before eating.