Chermoula Halloumi and Charred Courgette on Couscous

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the remaining onion to the pan and stir-fry until softened, 4-5 mins.

c) Add the garlic and half the chermoula and fry for 1 min more, then remove from the heat.

d) Put the couscous in a large bowl. Pour in the boiled water for the couscous (see pantry for amount), stir in the veg stock paste, then cover tightly with cling film. Leave to the side for 10 mins or until ready to serve. 

a) Trim the courgette and halve it lengthways. Chop widthways into 1cm slices.

b) Heat a drizzle of oil in a large frying pan on high heat. When hot, add the courgette and cook until charred, 6-8 mins total. Turn only every couple of mins.

c) Once cooked, season with salt and pepper, then remove to a bowl and wipe out the pan.

a) Remove the halloumi slices from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.

b) Heat a drizzle of oil in the (now empty) frying pan on medium-high heat.

c) Once hot, add the halloumi and fry, turning frequently, until golden, 6-7 mins. Halfway through cooking, sprinkle over the remaining chermoula.

d) Once cooked, remove from the heat.

a) While the halloumi fries, halve the baby plum tomatoes. 

b) Roughly chop the coriander (stalks and all). 

c) In a small bowl, mix half of the coriander with the Greek yoghurt. Season with salt and pepper.