Name: Summer couscous salad
Yield: 4
Ingredients: 250g couscous -; 250ml vegetable stock , boiling -; 400g can chickpeas , drained and rinsed -; 1-2 tbsp vegetable or olive oil -; 300g courgette , sliced on the slant -; 300g small vine-ripened tomatoes , halved -; 250g pack halloumi cheese , thickly sliced and then halved lengthways -; 125ml olive oil -; 3 tbsp lime juice -; 2 large garlic cloves , finely chopped -; 2 Tbsp chopped fresh mint -; ½ tsp sugar -

Ingredients for - Summer couscous salad

1. 250g couscous

2. 250ml vegetable stock , boiling

3. 400g can chickpeas , drained and rinsed

4. 1-2 tbsp vegetable or olive oil

5. 300g courgette , sliced on the slant

6. 300g small vine-ripened tomatoes , halved

7. 250g pack halloumi cheese , thickly sliced and then halved lengthways

8. 125ml olive oil

9. 3 tbsp lime juice

10. 2 large garlic cloves , finely chopped

11. 2 Tbsp chopped fresh mint

12. ½ tsp sugar

How to cook deliciously - Summer couscous salad

1 . Stage

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 . Stage

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 . Stage

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.