Couscous, herb, sugar snap and feta salad

Serves: 4

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Total Time: 10

Prep Time: 10

• 300g/11oz couscous
• 300ml/1?2 pint hot vegetable stock
• 2  spring onions, trimmed and chopped
• 3 tablespoon(s) freshly chopped mint
• 200g/7oz trimmed sugarsnap peas
• 200g/7oz cubed feta cheese
• 75g/3oz olives stuffed with sundried tomatoes, sliced
• juice of 1 lemon
• 3 tablespoon(s) olive oil
• 200g/7oz watercress, spinach and rocket salad

Method

1. Put couscous into a bowl and pour on hot vegetable stock. Leave for a few mins to allow liquid to absorb and couscous to cool down.
2. Stir in spring onions, mint, sugarsnap peas, feta cheese and olives. Season with freshly ground black pepper, then add lemon juice and olive oil. Enjoy warm, or chill till needed. Serve with watercress, spinach and rocket salad.
3. Top tip: Use some balsamic vinegar to dress the salad leaves.

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