• 150g couscous
  • 1 chicken stock cube added to 300ml of boiling water
  • leftover roast chicken, shredded
  • 3 tbsp olive oil
  • 1 medium courgette, cut into 5cm slices lengthways, the width of 2 £ coins
  • 1 red pepper, sliced into strips
  • 100g Feta cheese, crumbled
  • 2 tbsp oven roasted tomatoes or sunblush tomatoes
  • 1 handfull of chopped flat leaf parsley
  • 1 tbsp of garlic vinaigrette, shop bought or home made
  • Begin by heating the griddle pan so it’s nice and hot. Then slice the courgette into 5 cm lengths, the width of 2 £ coins.  Pour half the olive oil onto a side plate and season well. Dip each slice of courgette into the olive oil to coat thinly and place on the hot griddle. Fry until the griddle effect appears on the courgettes and then turn and repeat. Remove courgettes to a plate to cool a little. Repeat as necessary with the remaining oil and courgette slices.
  • Toss the pepper slices in any remaining oil from the courgettes, and place on the griddle. Once cooked, remove to the plate with the courgettes.
  • Meanwhile, dissolve the stock cube in 300 ml of boiling water and pour over the couscous. Cover and leave for 10 minutes.
  • In a large bowl, fork the couscous and add the courgettes, peppers, chicken and tomatoes. Stir well.
  • Crumble in the feta cheese and add the parsley. Drizzle with the garlic vinaigrette. Season and stir. Serve generously.