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