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Preparation Time: 10 minutes
Cooking Time: 5 minutes
Servings: 4-6


1½ mugs couscous/bulgar wheat

430ml-570ml (¾-1 pint) hot vegetable stock

12 cherry tomatoes

2 peppers (mixed colour)

½ cucumber

3 stalks spring onion

1 tin chickpeas/kidney beans

1 small tin sweetcorn

1 small block feta cheese

1 tablespoon olive oil

Ground black pepper

Mixed herbs

Juice of 1 lemon


1. Measure out the couscous/bulgar wheat into a small saucepan.

2. Make up the stock and pour into the couscous/bulgar wheat. Gently cook on very low heat for 3-5 minutes. Then take off the heat and steam with a lid on for a further 5 minutes. Fluff up using a fork.

3. Cut the cherry tomatoes into halves.

4. Deseed and chop peppers into chunks.

5. Chop cucumber into chunks.

6. Finely slice spring onions.

7. Open tinned chickpeas/kidney beans and tinned sweetcorn and drain well.

8. Chop feta cheese into chunks.

9. Tip couscous and all prepared ingredients into a large bowl and mix well.

10. Season with black pepper, mixed herbs, lemon juice (watch out for any pips!) and olive oil.

Cous Cous salad