Step 1: Prepare The Couscous

• Bring the vegetable stock to a rolling boil.
• Pour the boiling stock over the couscous in a large heatproof bowl.
• Cover tightly with a lid or cling film.
• Leave undisturbed for about 5–10 minutes until all the liquid has been absorbed.
• Fluff thoroughly with a fork to separate every grain.
• Allow the couscous to cool completely before assembling the Couscous Salad.

Step 2: Prepare The Vegetables

• Wash all vegetables thoroughly.
• Dice the cucumber into bite-sized pieces.
• Halve the cherry tomatoes.
• Finely chop the parsley and mint.
• Dice the red pepper.
• Finely chop the red onion.
• Drain and rinse the chickpeas thoroughly.
• Keeping everything roughly the same size ensures every forkful of Couscous Salad is balanced.

Step 3: Make The Lemon Dressing

In a small bowl or jar, combine:

• Fresh lemon juice
• Extra virgin olive oil
• Minced garlic
• Sea salt
• Black pepper
• Whisk vigorously, or shake well if using a jar, until the dressing becomes smooth and slightly creamy.

Step 4: Assemble The Couscous Salad

• Transfer the cooled couscous into a large mixing bowl.
• Add the cucumber.
• Add the tomatoes.
• Fold in the red pepper.
• Stir through the chickpeas.
• Add the chopped parsley and mint.
• Pour over the lemon dressing.
• Toss gently until every ingredient is evenly coated.
• Take care not to overmix, as you want the vegetables to retain their crisp texture.

Step 5: Add The Final Touches

• Sprinkle over the crumbled feta cheese if using.
• Fold in the sliced olives.
• Taste and adjust with extra lemon juice, salt or pepper if needed.
• Refrigerate for 20–30 minutes before serving to allow the flavours to develop fully.

Step 6: Serve And Enjoy

• Serve Couscous Salad chilled or at room temperature.

Pair it with:

• Grilled chicken
• Roast lamb
• Baked salmon
• Grilled prawns
• Falafel
• Roasted vegetables
• Warm pita bread
• Hummus