Tangy couscous salad Tangy couscous salad#


300g couscous or bulghar wheat
vegetable stock
2 courgettes
1 tbsp olive oil
100g feta cheese, crumbled
20g pack parsley, chopped
juice 1 lemon


  1. Cook the couscous or bulghar wheat in vegetable stock according to pack instructions. Trim the ends off the courgettes, then cut into slices.
  2. Heat a griddle pan or grill. Drizzle the courgette slices with oil, then season. Cook for 2 mins, then turn over and cook 1-2 mins more until softened and golden brown. Tip into a large bowl along with the cooked couscous or bulghar wheat, then mix through the remaining ingredients. Serve at room temperature.