FETA AND MINT COUSCOUS SALAD
Serves 4
Ingredients
200g /7oz couscous
250ml/9fl oz hot vegetable stock
4 tbsp extra virgin olive oil
juice of 1 lemon
1 tbsp each freshly chopped rosemary and thyme leaves
220g/8oz pack feta cheese
4 tomatoes, chopped
¼ cucumber, chopped
4 organic, ready to eat dried apricots, chopped
1 marinated red pepper, chopped
2 tbsp each roughly chopped fresh flatleaf parsley and mint
150g/5oz carton Greek yoghurt
50g/2oz toasted pine nuts
Method
Put the couscous into a bowl, add the stock. Cover and leave to soak for 10 mins.
Put 2 tbsp olive oil into a small bowl. Add half the lemon juice and the rosemary and thyme. Cut the feta in half, then cut each piece into quarters across the diagonal to make four triangles (giving a total of eight). Add to the bowl and leave to marinate.
Meanwhile, put the tomatoes, cucumber, apricots and pepper into a bowl. Add the remaining olive oil and lemon juice, parsley and mint. Season, mix and set aside.
Lift the feta out to the marinade, then stir in the yoghurt to make a dressing. Taste – add a little oil if it’s too sharp.
Use a fork to fluff up the couscous, then add the pine nuts, vegetables and their dressing and mix together. Divide the couscous among four plates, top with the feta and spoon on the yoghurt dressing.
