400 g couscous
3 tsp vegetable stock powder
3 ½ tbsp olive oil
1 garlic clove, finely chopped
zest and juice 2 lemons
200 g feta
1 small bunch basil, leaves only (optional)
Deli vegetable mix
100 g canned roasted red capsicum
100 g canned artichoke hearts
100 g sun-dried tomatoes
100 g eggplant
- Tip the couscous into a large bowl with the stock powder and mix well. Pour over boiling water to come 1cm above the level of the couscous, cover with a plate and leave for 5 mins. Fluff up with a fork, then add the oil, garlic and lemon zest and juice and fluff up again.
- Cut the feta into small chunks and add to the couscous with the deli vegetables (see step below) and basil, if using. Season and mix lightly.
- Drain sun-dried tomatoes, artichoke and capsicum. Cut all vegetables (including eggplant) into bite size pieces and toss together.