Giant couscous salad

Instructions

1. Preheat the grill. Slice each pepper into 4-5 pieces, discarding the core and seeds; then arrange them on the grill rack, skin side up. Grill for 15 minutes, turning once.
2. Meanwhile, pour the boiling water from the kettle into the saucepan until half-full. Stir in the vegetable stock powder or crumble in the stock cube. Add the couscous and grate the zest from the lemon directly into the saucepan. Give everything a stir and bring back to the boil; reduce the heat and simmer gently for 10-12 minutes until the couscous is soft and translucent.
3. While the couscous is cooking, slice the halloumi and dry-fry in a nonstick frying pan for 4-5 minutes until browned, turning once.
4. Thinly slice the red onion in the food processor and tip it into a salad bowl. Halve the lemon and squeeze in the juice.
5. Drain the couscous, rinse it with cold water and drain again thoroughly. Add it to the salad bowl. Tear the grilled peppers into pieces and add them to the bowl. Add the bag of rocket and toss everything together. Season with black pepper and serve scattered with the Halloumi cheese slices, broken up, and mint leaves.