Courgettes really shine when combined with smoky BBQ flavours. Serve with couscous, dress with mint and basil, and top with feta to transport your tastebuds to the Mediterranean.
Put the couscous in a large bowl. Dissolve the stock cube in 300ml (1/2 pt) of boiling water. Pour over the couscous and leave to stand for 5 minutes, fluffing up with a fork occasionally. Set aside to cool.
Meanwhile, brush both sides of the courgette slices with the oil. Cook on a preheated barbecue or griddle in batches for 2-3 minutes on each side until softened and charred. Set aside to cool.
To make the dressing, combine all the dressing ingredients in a small bowl.
Add the mint leaves, cherry tomatoes and walnuts to the couscous with half of the dressing. Stir gently to combine. Add the courgette and toss gently. Transfer to a serving bowl or platter, crumble over the feta and drizzle over the remaining dressing.
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