Ingredients
- 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
Method
- 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 absorbed.
- Meanwhile, drain and roughly slice the red peppers and add to the couscous, along with the cherry tomatoes and diced cucumber.
- 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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