Couscous with Courgette, Cherry Tomatoes & Feta Cheese

Place the couscous in a large heat proof bowl, pour over the holing water and add a pinch of salt. Cover with cling film and let it stand for approximately 10 minutes until all the water is absorbed. In a saucepan of boiling water blanch the courgette for 1 minute, drain and refresh with cold water, then drain again. Use a fork to fluff-up the couscous and sprinkle with the lime juice. Add the courgette and mint and mix gently. Divide the mixture between two serving plates and arrange the tomatoes and feta cheese on top before serving.