Summer Couscous Salad - cooking recipe

Ingredients

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

Preparation

Tip couscous into bowl, pour over boiling stock and stir. Cover and leave for 4-5 minutes.
Mix dressing ingredients together.
Fluff up the couscous with a fork, stir in the chickpeas and half of the dressing. Pile on a large serving dish.
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.
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.