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