Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

STEP 1

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Boil your kettle, pre-heat your oven to 220°C / 200°C fan and take out a large roasting tray, a small frying pan and a saucepan.

STEP 2

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Place your frying pan over a medium heat and add the almonds. Dry fry (without oil) for 3-4 minutes or until nicely toasted, tossing occasionally so they don't burn. Set aside and roughly chop or crush the almonds by pressing down on them with a rolling pin or bottom of a heavy pan.

STEP 3

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Cut the courgette in half lengthways, then into large, diagonal pieces. Drizzle with olive oil and season with salt and pepper, then place on your roasting tray. Cook for 15 minutes or until the courgette is caramelised and starting to char. 

STEP 4

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Fill your saucepan with boiling water and place over a high heat. Once it's bubbling, reduce to a simmer and add the giant cous cous. Cook until tender but al dente, around 6-8 minutes. Drain the chickpeas then add them to the pan for the final one minute of cooking time. 

STEP 5

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Drain the giant cous cous and chickpeas. Add them to a bowl along with the cooked courgettes and mix through half of the mint pesto.

STEP 6

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To serve, spread the romesco sauce (cold) at the bottom of a plate and top with the chickpeas, couscous and courgettes. Drizzle over the remaining mint pesto and tahini sauce, and sprinkle the toasted almonds to finish. Enjoy!