Using Alexandra's French Couscous
250g Alexandra’s French Couscous
450mLs water or vegetable stock
1 punnet cherry tomatoes, halved
1 medium cucumber, peeled and chopped
1 cup cooked chickpeas
Juice of one lemon
Juice of one lime
3 Tbsp olive oil
½ cup of basil and/or coriander, chopped
½ cup feta cheese
Add 450mLs of boiling water or stock to 250g of Alexandra’s French Couscous.
Cover and leave for about 4 minutes. Fluff with a fork and drizzle over the olive oil.
Stir through the cherry tomatoes, cucumber and chickpeas, and then squeeze over the juices of the lemon and lime.
Season with salt and pepper and stir.
Top with the basil and/or coriander, and 1/2 cup of crumbled feta cheese.
Serves 4 as an accompaniment to a main meal.