mediterranean couscous saladrating:
from 'Good Food Magazine'
400ml/14fl oz hot vegetable stock
10 sun-dried or sunblushed tomatoes, quartered
2 medium avocados, peeled, stoned and cut into large chunks
100g/3½oz black olives
a good handful of nuts, such as pine nuts, cashews or almonds
200g/8oz feta, roughly crumbled
130g/4oz bag green salad leaves
For the dressing:
5 tbsp olive oil
2 tbsp lemon juice
1. Tip the couscous into a large bowl, stir in the hot stock, cover and leave to soak for 5 minutes.
2. Make a dressing with the olive oil, lemon juice and salt and pepper. Stir 2tablespoons into the couscous, then gently mix in the tomatoes, avocados, olives, nuts and feta. Taste for seasoning.
4. Toss the salad leaves with the remaining dressing, divide between four plates and spoon the couscous on top.