Summer couscous salad

Dinner with 12 ingredients.

Servings: 4

Total time: 40 minutes

Ingredients

• 1-2 tbsp vegetable or olive oil
• 125 millilitre olive oil
• 300 gram small vine-ripened tomatoes halved
• 0.5 teaspoon sugar
• 2 large garlic cloves finely chopped
• 250 millilitre vegetable stock boiling
• 400 gram can chickpeas drained and rinsed
• 250 gram couscous
• 300 gram courgette sliced on the slant
• 3 tablespoon lime juice
• 250 gram pack halloumi cheese thickly sliced and then halved lengthways
• 2 tablespoon chopped fresh mint

Method

1. Tip the couscous into a bowl, pour the boiling stock over and mix well with a fork. Cover with a plate and leave for 4 minutes. Meanwhile, tip all the dressing ingredients into a bowl and mix well. Fluff up the couscous with a fork, stir in the chickpeas and follow with half the dressing. Mix well and pile on to a large serving dish.
2. Heat 1 tbsp oil in a large frying pan and fry the courgette slices over a high heat for 2-3 minutes until dark golden brown. Lift out on to kitchen paper. Now put the tomatoes cut-side down into the pan, and cook for another couple of minutes until tinged brown on the underside. Top the couscous with the courgettes and then the tomatoes.
3. If the pan is dry, pour in a little more oil and heat it up, then add the halloumi strips and fry for 2-3 minutes, turning them over from time to time, until crisp and sizzled brown. Pile on top of the tomatoes, and drizzle with the remaining dressing. Serve as soon as possible.