Grillied haloumi with tasty tomato couscous

Takes 20 minutes
serves 4

1 courgette, finely diced
1 medium red onion, finely diced
1 cup couscous
3tbsp olive oil
2 tins chopped tomatoes
Salt and pepper, to taste
2 packs halloumi: cut slices ¼in thick lengthways, lay each slice flat on an ovenproof tray, place under a low grill (mark 2 or 3) till golden brown (for 5 minutes or so)
½ cup roughly chopped parsley

1 Sauté the courgette and red onion in a pan with some olive oil until they are golden (high heat for 5 minutes).
2 Put the couscous in an airtight container (a pan with a lid works just as well), add 3tbsp olive oil, mix well then set aside.
3 Put the tins of tomatoes in a medium-sized saucepan, add salt and pepper to taste, and let it come to a simmer.
4 Add the sautéed vegetables and cook for an extra 5 minutes on a medium heat.
5 Once the sauce is hot, pour it into the couscous (don’t pour all the sauce in at once, just enough to cover the couscous) and mix well.
6 Put the lid on and set aside.
7 After 5 minutes, fluff the couscous with a fork and taste – if it’s still too al dente, add more sauce to taste.
8 Serve with the grilled halloumi and chopped parsley.