Steps
- Pour 250ml of boiling vegetable stock over 250g of couscous. Cover for 4 minutes and fluff with a fork.
- Whisk 125ml of olive oil, 3 tablespoons of lime juice, 2 large finely chopped garlic cloves, 2 tablespoons of chopped mint, and ½ teaspoon of sugar.
- Stir 400g of canned chickpeas, drained and rinsed, and half the dressing into the couscous. Spoon onto a large platter.
- Heat half of 2 tablespoons of olive oil in a large skillet over high heat. Fry 300g of diagonally sliced zucchini for 2-3 minutes, until dark golden. Lift onto paper towels.
- Cook 300g of halved small vine-ripened tomatoes, cut sides down, in the skillet for 2 minutes, until browned. Arrange the zucchini and tomatoes over the couscous.
- Heat the remaining frying oil in the skillet. Fry 250g of halloumi, thickly sliced and halved lengthwise, for 2-3 minutes, turning until crisp and brown. Add to the platter and drizzle with the remaining dressing.