Prepare the Vegetables: In a large bowl, toss the sliced courgettes, red pepper pieces, and red onion wedges with 2 tablespoons of olive oil, salt, and pepper until everything is evenly coated.

Grill the Vegetables: Heat a griddle pan or outdoor grill over a medium-high heat. Once hot, place the vegetables on the grill in a single layer (you may need to do this in batches). Grill for 4-6 minutes on each side, until they are tender and have distinct char marks. What works best for me is to avoid moving them around too much, as this helps develop those lovely grill lines.

Make the Dressing: While the vegetables are grilling, prepare the dressing. In a small bowl or jar, whisk together the extra virgin olive oil, lemon juice and zest, minced garlic, chopped parsley, chopped mint, salt, and pepper. Set aside.

Cook the Couscous: Place the dry couscous in a large, heatproof bowl. Pour the hot vegetable stock and 1 tablespoon of olive oil over it. Stir once with a fork, then cover the bowl tightly with a plate or cling film. Let it stand for 10 minutes to allow the couscous to absorb all the liquid and steam.

Chop the Veggies: Once the grilled vegetables are cool enough to handle, chop them into bite-sized pieces and place them in a large serving bowl.

Fluff the Couscous: After 10 minutes, uncover the couscous. Use a fork to gently fluff up the grains, breaking apart any clumps. This is a key step for achieving a light, airy texture.

Combine Everything: Add the fluffed couscous to the serving bowl with the chopped grilled vegetables. Add the halved cherry tomatoes. Pour the lemon herb dressing over everything and toss gently to combine. Taste and adjust seasoning if necessary. Serve immediately or at room temperature.