Couscous, Halloumi and Chargrilled Vegetables

Ingredients:
1 tbsp olive oil
1 Courgette
2 Peppers (1 red, 1 green)
4 Button mushrooms
2 Tomatoes (quartered)
1 pack of Halloumi (cubed)
1/2 Large onion
1/2-1 tsp. Harissa Sauce + garlic (to taste)
Salt and Pepper (to season)

Couscous:
300g Couscous
1 pint Vegetable stock

Garnish:
142ml Greek Yoghurt
1/4 cucumber
A few sprigs of fresh mint

Directions:
1. Heat olive oil in a griddle pan and fry garlic for 1 minute.
2. Add onions, peppers, and Harissa sauce and fry until crispy.
3. Add Halloumi and fry until golden.

For Couscous:
Place couscous in a large bowl and add the vegetable stock in stages: initially enough to cover, then fluff with a fork, adding more as required. Keep covered when not fluffing to retain heat.

For accompanying garnish:
Add finely chopped mint leaves, cucumber (diced small), salt and pepper to the greek yoghurt.