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!
- 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.