Tangy Couscous Salad

Ingredients

• 300g couscous or bulgur wheat
• vegetable stock
• 2 courgettes
• 1 tbsp olive oil
• 100g feta cheese, crumbled
• 20g pack parsley, chopped
• juice 1 lemon

Preparation

Serves 4 as a side dish

1. Cook the couscous or bulgur wheat in vegetable stock according to pack instructions. Trim the ends off the courgettes, then cut into slices.
2. Heat a griddle pan or grill. Drizzle the courgette slices with oil, then season. Cook for 2 mins, then turn over and cook 1-2 mins more until softened and golden brown. Tip into a large bowl along with the cooked couscous or bulgur wheat, then mix through the remaining ingredients. Serve at room temperature.