Ingredients
| 2 cups | Chicken stock (Main) |
| 2 cups | Couscous (Main) |
| 1 | Cucumber, chopped |
| 150 g | Feta, crumbled |
| 2 | Tomatoes, diced (Main) |
| 2 | Spring onions, sliced |
| ½ cup | Chopped flat leaf parsley (Main) |
| ½ cup | Pitted black olives (Main) |
Directions
- In a saucepan bring chicken stock to the boil. Add couscous and stir to mix.
- Remove from heat, cover and allow to stand for 6 minutes.
- Transfer couscous to a bowl, fluff with a fork and add remaining ingredients.
- Season to taste with salt and pepper before serving.
Simon reccommends to pair this dish with