Brush a griddle pan with 1 tsp sunflower oil and heat until just smoking - if yu don't have a griddle pan you can pop them under the grill until browned and juicy.
Place the plums cut side down on the hot griddle and cook for 4 minutes.
Pour the hot stock over the couscous, cover and leave to stand for 5 minutes, fluff with a fork to break up any clumps.
Toast the almonds in a dry frying pan for a minute or two until just browned and aromatic.
Whisk together the olive oil, lemon juice and mint.
Stir the spring onions, almonds and mint dressing into the couscous, keep a little bit to drizzle on your plums
Serve, topped with the grilled plums, crumbled goats cheese/vegan feta/smoked tofu, drizzled with the remaining mint dressing and finished with a good grinding of black pepper.