Arrange the nuggets on a parchment-lined baking tray and bake in a pre-heated oven at 180°C for 20 – 22 minutes.
While the nuggets are baking, put a saucepan with the vegetable stock on the heat and boil the couscousaki.
While the couscousaki is boiling, on a cutting board, with a sharp knife, cut the cherry tomatoes into quarters, the cucumber into small dice, and finely chop the spring onion.
Drain the couscousaki, rinse under plenty of running water to cool it, and place it in a bowl with the vegetables, spearmint, olive oil, lime zest, lime juice, salt, and freshly ground pepper. Mix well to combine.
Serve the nuggets with the couscousaki and vegetables.
