Prepare the couscous according to the packet instructions.

When done, stir in the pesto and set aside to cool.

Slice the courgette into rounds, then quarter the rounds. Heat a frying pan over a medium-high heat, add 1 tsp olive oil and sauté the courgette for 5 minutes. Remove and set aside.

Toss the courgette, feta, rocket and tomatoes through the couscous. Divide the scampi between the bowls and finish with a drizzle of olive oil, flaky salt and pepper.