Cous Cous Salads are quick and simple to make, with minimal cooking involved. This one is great for a healthy lunch, or as a side for a main meal. This delicious recipe is packed full of fruit and veggies, including apricots, red onion, sweetcorn, and cucumber.

Ingredients

• ½ lb couscous
• 8 oz vegetable stock, boiling
• 14 oz can chickpeas, drained and rinsed
• 1-2 tbsp vegetable or olive oil
• 1 1/3 lb zucchini, sliced
• 1 1/3 lb small vine-ripened tomatoes, halved

Dressing

• 4 oz olive oil
• 3 tbsp lime juice
• 2 large garlic cloves, finely chopped
• 2 tbsp chopped fresh mint
• ½ tsp sugar

Tip the couscous into a bowl, and pour the boiling stock over it, mixing well with a fork. Cover with a plate and leave for 4 minutes. Meanwhile, tip all the dressing ingredients into a bowl and mix well. Fluff up the couscous with a fork, stir in the chickpeas and follow with half the dressing. Mix well and pile on to a large serving dish.

Heat 1 tbsp oil in a large frying pan and fry the courgette slices over a high heat for 2-3 minutes until dark golden brown. Lift out on to kitchen paper. Put the tomatoes cut-side down into the pan, and cook for another couple of minutes until tinged brown on the underside. Top the couscous with the courgettes and then the tomatoes. Place the tomatoes and courgette on top of the cous cous and drizzle with the remaining dressing. Serve as soon as possible.