Summer Couscous Salad

Ingredients

Couscous salad:

Yoghurt Dressing:

Method

Couscous salad:
Add the couscous to a large bowl. Add the salt, pepper and vegetable stock and stir. Cover and set aside for 5 minutes.

Halve the cherry tomatoes and chop the cucumbers into smaller pieces. Remove the seeds from the peppers and slice thinly.

Yoghurt dressing:
In a bowl, combine the yoghurt, olive oil, basil pesto, lemon juice, water, and salt together and mix well with a whisk or hand blender.

To serve:
Using a fork to separate the grains. Add to a large serving dish and add the chickpeas, cherry tomatoes, cucumbers and peppers.

Crumble over the feta and toss gently together. Garnish with the chopped basil.

Serve with the yoghurt pesto dressing.

An easy summer side dish!