Summer Couscous Salad

• couscous and vegetables
• 9 ounces couscous (250g)
• 1 cup boiling vegetable stock (250ml)
• 400 g canned chick-peas (14 1/8 ounces)
• 1 -2 tablespoon olive oil
• 10 ounces courgettes, sliced on the slant (300g)
• 10 ounces cherry tomatoes, halved (300g)
• 250 g halloumi cheese, thickly sliced, then halved lengthways (1 packet = 8 7/8 ounces)
• dressing
• 1/2 cup olive oil (125ml)
• 3 tablespoons lime juice
• 2 large garlic cloves, finely chopped
• 2 -3 tablespoons chopped of fresh mint
• 1/2 teaspoon sugar
• garnish
• mint leaf

1. Tip couscous into bowl, pour over boiling stock and stir. Cover and leave for 4-5 minutes.
2. Mix dressing ingredients together.
3. Fluff up the couscous with a fork, stir in the chickpeas and half of the dressing. Pile on a large serving dish.
4. Heat oil in a griddle pan or a large frying pan. Fry the courgette slices over high heat for 2-3 mins until dark golden. Drain on kitchen paper and season with salt and pepper. Put the tomatoes, cut sized down, into the pan and cook for 2 minutes until tinged brown underneath. Remove from the pan and season with salt and pepper. Top the couscous with courgettes, then the tomatoes.
5. If the pan is dry, pour in a little more oil, heat it up and add the halloumi. Fry for 2-3 mins, turning until crisp and sizzled brown. Pile on top of the tomatoes and pour over the remaining dressing. Garnish with mint leaves.

couscous, couscous, boiling vegetable stock, chickpeas, olive oil, courgettes, tomatoes, halloumi cheese, dressing, olive oil, lime juice, garlic, mint, sugar, mint leaf

Taken from www.food.com/recipe/summer-couscous-salad-170168 (may not work)