Couscous Salad

Serves 4
Time 10 minutes


1 ½ cups couscous
1 tsp dried oregano
1 tsp dried parsley
Zest and juice of 1 lemon
Salt and pepper
1 ¾ cups vegetable stock, warmed
1 ½ cups cherry tomatoes, halved
¼ red onion, finely diced
½ cucumber, finely diced
20 kalamata olives, halved
1 tbsp extra virgin olive oil
¾ cup feta cheese, crumbled
½ bunch fresh oregano, chopped
½ bunch fresh mint, chopped
Cheese crisps, to garnish


To Serve
Lemon wedges


In a large bowl mix together the couscous, dried oregano, dried parsley, lemon zest (reserve the juice for later) and salt and pepper to taste.

Pour in hot vegetable stock, cover with a plate and leave couscous to absorb stock for 5 minutes or until all liquid is gone. Fluff the cooked couscous up with a fork.

Add cherry tomatoes, onion, cucumber, olives, lemon juice and extra virgin olive oil and gently stir to combine.

Sprinkle with crumbled feta cheese and freshly chopped oregano and mint and gently stir to combine.

Serve with lemon wedges and Always Fresh cheese crisps.