Giant couscous with courgette, fig and goat’s cheese

Method

1. Boil the water in a kettle, put the ½ stock cube in a jug, then pour over 200ml hot water and mix well. Put the giant couscous into a large heatproof bowl and pour over the hot stock. Cover with cling film and leave for 20 minutes to soften, or until tender.
2. Meanwhile, slice the courgettes into long, thin ribbons. Squeeze over the juice of the lemon and season well, then leave for at least 15 minutes to marinate.
3. Chop the mint leaves. When the couscous is soft and has absorbed all or most of the stock, drain if necessary, then toss with the courgettes, chopped mint, walnuts and walnut oil. Season generously.
4. Divide the couscous mixture among plates. Slice the figs lengthways. Top each plate with sliced figs, then crumble over the goat’s cheese and serve.