- 400g couscous
Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…
- 1 tbsp vegetable stock powder
- 5 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 garlic clove, finely chopped
- zest and juice 2 lemons
- 200g feta cheese
- 400g deli veggies such as roasted pepper, artichokes, sundried tomatoes or aubergines, cut into bite-sized pieces
- small bunch basil leaves (optional)
Tip the couscous into a large bowl with the stock powder and mix well. Pour over boiling water to come 1cm above the level of the couscous, cover with a plate and leave for 5 mins. Fluff up with a fork, then add the oil, garlic and lemon zest and juice and fluff up again.
Cut the feta into small chunks and add to the couscous with the deli vegetables and basil, if using. Season and mix lightly.
Make up a batch of this couscous and throw in whatever you can pick up from the deli counter. It will keep for several days in the fridge, and is perfect for instant lunches.