Serves: 2
Ingredients
- 50 g feta cheese, cubed or crumbled
- ¼ pieces lemon or lemon juice
- 1 pinch black pepper
- 100 g giant couscous
- 200 ml hot vegetable stock
- 1 tbsp olive oil
- 1 whole courgette, chopped
- 50 g kale, shredded
- 1 whole spring onions
- 4 whole cherry tomatoes
Method
- Place couscous in a large bowl, and then pour over hot stock.
- Cover the bowl and leave for 10 minutes, until the couscous is fluffy and the stock has been absorbed.
- Meanwhile, heat 1 tbsp olive oil in a frying pan and add the courgette. Cook until softened.
- Add the kale, tomatoes and spring onions to the couscous, along with the courgette.
- Crumble feta cheese over the couscous, then add a squeeze of lemon or lemon juice, a drizzle of olive oil and some pepper.
