We’re always looking for easy things to take to work for lunch. This can be made with almost anything you have left in the fridge but we make it most often when we’ve only used half a pack of feta cheese for another recipe. The more herbs you add the better so its great for using up the ends of those little packs.
Quick couscous salad – makes 4 large portions
- 250g couscous
- 400ml hot chicken or vegetable stock
- olive oil
- lemon juice
- small jar of chargrilled red peppers in olive oil, drained and diced
- ½ cucumber, chopped small
- scallions, finely chopped
- feta cheese, cut into cubes
- lots of chopped herbs
Put the couscous in a large bowl and cover with the hot stock. Cover the bowl with cling film and leave for 10 minutes. Remove the cling film, drizzle with olive oil, lemon juice, and season. Separate the grains with a fork and leave to cool a bit.
While the couscous is still warmish, add the rest of the ingredients and toss gently. Taste and adjust the seasoning and add more oil if it needs moisture. Eat at room temperature.