COUS cous is a good alternative to pasta or rice in this colourful, tasty and healthy salad.
Ingredients (serves 2)
1 vegetable stock cube
125g packet of cous cous
1 tomato
10cm piece of cucumber
4 baby gem lettuces
100g feta cheese
2tbsps of your favourite salad dressing
Method
1. Boil a kettle of water and carefully measure 150ml water, placing it in a bowl with the crumbled stock cube and the cous cous.
2. Cover the bowl with cling film and leave for five minutes so that the water can be absorbed. 3. Uncover and stir the cous cous so that the flavour of the stock is mixed in and the grains are separated.
4. Cut the tomato and cucumber in half. Place them flat side down on a board and cut into bite size pieces. Do the same with the feta then add these ingredients with the salad dressing to the cous cous, stirring it all together with a fork.
5. Cool and leave in the fridge until ready to serve.
* CONOR ARMSTRONG is head chef at OSQA restaurant and deli, on Liverpool's Oldham Square