Cherry Tomato & Kalamata Couscous Salad

A simple couscous salad, also very adaptable to ingredients that are in your fridge. A throwback to the summer months and lots of BBQs in the sun!

Ingredients

• 10- 12 Cherry Tomatoes 
• Bell and Loxton Rapeseed Oil
• Cous Cous 
• 1 Tablespoon Lemon Juice
• Small Tin Chickpeas
• Half a small cucumber
• Feta Cheese 
• Salt and Pepper to taste
• West Country Olives - Kalamata

Method

1. Roast the cherry tomatoes
2. Cook the cous cous according to the package directions, around 9 minutes. Drain and set aside to cool.
3. In a bowl, combine 1 tablespoon of rapeseed oil, lemon juice, kalamata olive, chickpeas, cucumber salt and pepper to taste. 
4. Add the cooled couscous and toss together.  Work through the feta cheese.
5. Season to taste.