• 300g couscous
  • 1 vegetable stock cube
  • 1.5 tbsp olive oil
  • 1 bunch of aspaagus, cut into 2 inch lengths
  • 1 large courgette, cut into 2 inch batons
  • 150g frozen peas
  • 1 handful chopped parsley
  • 1 handful of chiooed mint
  • Extra herbs as desired (Basil, chives, dill etc)
  • 150g crumbles Feta cheese
  • 1 garlic clove, crushed
  • 3 tbsp olive oil
  • 1 - 1.5 tbsp vinegar
  1. Place your couscous in a bowl. Dissolve your stock cube in 450 ml of hot water and pour over the couscous and leave to one side, covered.
  2. In a large frying pan, heat the oil and fry your courgettes for 4-5 minutes, Add your asparagus and frozen peas and cook until tender, 5-8 minutes.
  3. Fork through your couscous and add the cooked vegetables and stir. Then add in your herbs and finally the feta cheese.
  4. Make your vinaigrette in a small bowl using the crushed garlic, olive oil and vinegar and whisk to amalgamate. Pour over the couscous and stir. Season and serve,