Preparation time less than 30 mins
Cooking time less than 10 mins
** Ingredients **
200g/8oz couscous
400ml/14fl oz hot vegetable stock
10 sun-dried or sunblushed tomatoes, quartered
2 medium avocados, peeled, stoned and cut into large chunks
100g/3½oz black olives
a good handful of nuts, such as pine nuts, cashews or almonds
200g/8oz feta, roughly crumbled
130g/4oz bag green salad leaves
For the dressing:
5 tbsp olive oil
2 tbsp lemon juice
** Method **
-
Tip the couscous into a large bowl, stir in the hot stock, cover and leave to soak for 5 minutes.
-
Make a dressing with the olive oil, lemon juice and salt and pepper. Stir 2 tablespoons into the couscous, then gently mix in the tomatoes, avocados, olives, nuts and feta. Taste for seasoning.
-
Toss the salad leaves with the remaining dressing, divide between four plates and spoon the couscous on top.