Giant couscous with feta, parmesan, parsley, chickpeas, rosemary, spring onion

Heat 2 tbsp olive oil in a wide pan over medium heat. Add sliced spring onions and cook for 2 minutes until softened. Add minced garlic and finely chopped rosemary, cook for a further 1 minute until fragrant. Add the giant couscous to the pan and toast for 1–2 minutes, stirring frequently, until lightly golden. Pour in the warm vegetable stock, bring to a simmer, cover and cook for 8–10 minutes until the couscous is tender and the liquid is mostly absorbed. Meanwhile, heat 1 tbsp olive oil in a separate pan over high heat. Add halved cherry tomatoes and cook for 4–5 minutes until blistered and caramelised. Set aside. Stir the drained chickpeas into the couscous pan and warm through for 2 minutes. Add a squeeze of lemon juice and season well with salt and black pepper. Fold in the roughly chopped fresh parsley and the blistered tomatoes. Remove from heat. Divide between two bowls. Crumble the feta generously over the top and scatter the grated parmesan. Finish with a drizzle of olive oil and a crack of black pepper. Serve immediately. Tip: Toast the giant couscous in the pan before adding stock — this deepens its nutty flavour significantly and helps prevent it from turning mushy.