The secret to this couscous with a kick is the spicy harissa paste in its dressing.
Summer couscous salad
125ml chicken stock
200g tinned chickpeas, drained
2 courgettes cut at a slant
150g cherry tomatoes, halved
250g haloumi cheese, thickly sliced
For the dressing
60ml olive oil
Juice of half a lime
1 cloved of garlic finely chopped
Pinch of sugar
1 teaspoon of harissa paste
Put the couscous in a bowl and pour over the stock. Cover and set aside for 5 minutes. Mix together all the dressing ingredients. Stir the couscous with a fork and mix in the chickpeas and dressing. Set aside.
Put a little olive oil in a frying pan over a medium-high heat. Fry the courgette slices until golden brown on both sides and then set aside on a piece of kitchen paper.
Add a little more olive oil to the pan, return to the heat and then put the tomatoes in the pan cut side down. Fry for a couple of minutes until lightly brown. Set aside with the courgettes.
Wipe the pan out, add a little more olive oil, return to the heat and fry the haloumi until golden on both sides.
Arrange the couscous, courgettes, tomatoes and haloumi onto two plates and serve.