Summer Couscous Salad

Born in Asia means that food is part of who I am. Love to cook from scratch if I have the time, and with clever shortcuts and substitutes if not.

250g couscous

250ml vegetable stock, boiling

400g can chickpeas, drained and rinsed

1 to 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

subheading: For the dressing:

125ml olive oil

3 tbsp lime juice

2 large garlic cloves, finely chopped

2 tbsp chopped fresh mint

½ tsp sugar

Directions at bbcgoodfood.com

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