In this delicious recipe, couscous is tossed with loads of herbs, a fresh green chilli and a zingy lemon dressing - giving it a "green" appearance. It's packed with goodness and will work particularly well with lean grilled meats.
- 350g couscous
- Chicken stock to cover
- 1 small green chilli
- 1/2 cucumber
- 1 garlic clove
- 1 bunch spring onions
- 100g feta cheese
- 3 tbsp. each freshly chopped basil, mint and coriander
- 1 tbsp. freshly chopped parsley
- 2 tsp. cumin
- 1 tsp. cayenne pepper
- 3 tbsp. extra-virgin olive oil
- 2 tbsp. lemon juice
- Salt and pepper
Place couscous into a bowl and cover with chicken stock. Cover and leave to sit for 10 minutes.
Halve the chilli and scoop out the seeds with the back of your knife. Finely slice. Scoop the seeds out of the cucumber, then finely chop. Mince the garlic and finely slice the spring onions. Crumble the feta.
Whisk together the oil, lemon juice, cumin, cayenne, salt and pepper, basil, mint, coriander, parsley and garlic. When the couscous is cooked, pour over the dressing and add the chilli, cucumber and spring onions. Toss to combine all ingredients and sprinkle with feta to serve.