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8 oz couscous
14 fl oz vegetable stock
1/2 lb. grape tomatoes, cut in half
2 medium avocados, peeled, stoned and cut into large chunks
4 oz black olives
8 oz feta cheese, roughly crumbled
mixed salad green leaves
For the dressing:
5 tablespoons olive oil
2 tablespoons lemon juice
Tip the couscous into a large bowl, stir in the hot vegetable stock, cover and leave to soak for 5 minutes. Make a dressing with the olive oil, lemon juice, salt and pepper. Stir 2 tablespoons into the couscous, then gently mix in the tomatoes, avocados, olives and feta. Taste for seasoning. Toss salad leaves with the remaining dressing, divide the salad between four plates and spoon the couscous over the top.