250g (8oz) couscous
250ml (8fl oz) vegetable stock
juice of 1 lemon
2 roasted red peppers from a jar
150g (5oz) cherry tomatoes, halved
½ cucumber, diced
240g pack halloumi cheese, cut into 6-8 slices
50g bag rocket leaves
1. Place the couscous in a bowl, pour over the hot stock and lemon juice, cover and leave to stand for 5 minutes, until all the liquid has been adsorbed.
2. Meanwhile, drain and roughly slice the red peppers and add to the couscous, along with the cherry tomatoes and diced cucumber.
3. Heat a griddle pan or barbecue. Cook the halloumi for about 2 minutes on each side, until lightly browned. Serve on top of the couscous with the rocket leaves.
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