1. Place the couscous and 40 g of extra virgin olive oil into a bowl.
2. Stir to combine, then pour over just enough boiling salted water to cover the couscous. Cover the bowl and leave for about 10 - 12 minutes.
3. Wash and peel the courgettes.
4. Finely dice the courgettes and blanch them with steam for 2 minutes.
5. Saute the courgettes in a pan with the extra virgin olive oil, 2 minutes.
6. Toss the couscous with the drained semi-dried tomatoes and the courgettes.
7. Season with salt, pepper and plate up adding fresh mint leaves.