Charred Vegetable and Couscous Salad
Couscous and other grains are a great way to add body and bite to summer salads.
1) Place the couscous in a bowl. Measure out 300ml of water, place in a saucepan and add 3 1/2 tablespoons olive oil, the garlic, the thyme and the half stock cube. Season with salt. As soon as the water boils, remove from the heat and pour it over the couscous. Mix well and cover with clingfilm. Let sit for 10 minutes.
2) Take the clingfilm off the bowl of couscous, remove the garlic and thyme, and fluff the couscous up with a fork. Once all of the grains are separated, add to the vegetables. Add the rocket and basil, check the seasoning and serve.