Ingredients
½ vegetable or chicken stock pot
300ml boiling water
100g couscous
100g feta cheese, cut into small chunks
10 kalamata olives, halved or quartered
⅓ cucumber, cut into small chunks
100g cherry tomatoes, cut into small chunks
4 spring onions, finely chopped
½ lemon, juice
2 tbsps extra virgin olive oil
Freshly ground black pepper
Salt

Method
Pour the boiling water into a dish large enough for the couscous and put in the stock pot.  Stir it through then add the couscous.  Stir and put a plate over the top of the dish and leave for 5 minutes.

Meanwhile, start to chop your vegetables. After 5 minutes, stir your couscous and put the plate back while you carry on.  Test your couscous again after a further 5 minutes, it should now be perfect.  Add the vegetables, lemon juice, olive oil and seasoning, stir and taste, adjust the seasoning if necessary.

I often eat this as is but feel free to add chicken, tuna or chickpeas to bulk it out and make it more substantial.