Peel and finely dice the garlic, onion and carrot, dice the courgette and pepper and mushrooms.
Pre-heat your BBQ for 2-4 minutes on a medium heat with the Chef or Paella Pan in place. Add a glug of oil and cook the garlic, onion and carrot over a low heat for about 8-10 minutes until softened. Turn the heat to medium and add the courgette, pepper and mushrooms and season generously. Cook for 3-4 minutes.
Meanwhile crumble the stock cube into the couscous, cover with boiling water, stir well and cover. Leave it for 5 minutes to cook, then fluff up with a fork, season with salt and pepper and mix through with the vegetables before serving.