Simple to make and a great way of using up ingredients that you might have sitting in the fridge. Get creative and add additional toppings as you wish.

Ingredients (serves 4 people)

• 1/2 red onion finely chopped
• 8-10 cherry tomatoes finely chopped
• 1 small cucumber finely chopped
• 1 tin of cooked chickpeas rinsed well
• 10-12 pitted black olives sliced
• 1.5 cups of couscous
• 1.5 cups of boiling water
• 1 tsp. dried mint
• 1 tsp. of red pepper flakes or chili flakes
• Cubes of feta cheese
• Salt and pepper to taste
• 1/4 cup of olive oil
• Juice of 1 lemon (or more if needed)

Preparation and cooking

1. Place the couscous in a pot and add the boiling water. Mix and immediately turn off the heat and cover.
2. Let the couscous stand for 10 minutes and then transfer to a serving bowl and fluff with a fork to separate the grains.
3. Chop all your vegetables while the couscous softens.
4. Add the chopped red onion, tomatoes, cucumber, chickpeas and black olives to the couscous bowl.
5. Combine olive oil, lemon juice, dried mint, red pepper flakes, salt and pepper and mix in a separate bowl, then pour it over the couscous salad.
6. Mix well so that all the ingredients are coated in this. Add more salt and pepper if required.
7. Top the salad with chopped or crumbled feta cheese.