Feta, Chickpea, and Herb Couscous
Ingredients
- 300g dry Cous Cous
- 480ml boiling water
- 3 tbsp olive oil
- Juice 1 lemon
- Handful flatleaf parsley finely chopped
- Handful fresh coriander finely chopped
- handful fresh mint finely chopped
- 1/2 cucumber seeds removed and diced
- 480g jar roasted red peppers, drained and diced
- 400g tin chickpeas drained
- 1-2 handfuls black olives, soaked in fresh cold water for 15 mins and sliced
- 2 medium tomatoes, seeds removed and diced
- 1/2 medium red onion diced
- 200g feta, crumbled
- Sea salt and freshly cracked black pepper to taste
Preparation
Put the couscous in a large mixing bowl and pour over the freshly boiled water, stir in a good pinch of sea salt, cover and leave for 7-8 minutes. Separate with a fork.
Add the remaining ingredients, stirring in with the fork as you go.
Put in the fridge for an hour for the flavours to develop, stir again, season to taste and serve.
