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Ingredients

• 225 g (8 oz) couscous
• 300 ml (10 fl oz) hot vegetable stock
• 170 g (6 oz) slim asparagus spears, halved
• 2 courgettes, cut into thin sticks
• 1 red pepper, seeded and cut into thin strips
• 30 g (1 oz) toasted flaked almonds
• handful of fresh mint leaves, finely chopped
• 170 g (6 oz) feta cheese
• Chilli dressing
• 3 tbsp extra virgin olive oil
• grated zest of 1 lemon
• 1 tbsp lemon juice
• 1 garlic clove, finely chopped
• ½ tsp crushed dried chillies
• salt and pepper

Description

Apart From Being An Excellent Source Of Starchy Carbohydrate, Couscous Is A Great Background For Other Ingredients. In This Lunch Salad, Both Raw And Lightly Steamed Vegetables Are Added To The Couscous Together With Toasted Almonds, Fresh Mint And Creamy

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