Tangy couscous salad

Throw together a deliciously tangy and super healthy couscous salad in just 10 minutes

Ingredients serves 2

300g couscous or bulghar wheat vegetable stock

2 courgette

1 tbsp olive oil

100g feta cheese, crumbled

20g pack parsley, chopped

juice 1 lemon

Method

Cook the couscous or bulghar wheat in vegetable stock according to pack instructions. Trim the ends off the courgettes, then cut into slices. Heat a griddle pan or grill. Drizzle the courgette slices with oil, then season. Cook for 2 mins, then turn over and cook 1-2 mins more until softened and golden brown. Tip into a large bowl along with the cooked couscous or bulghar wheat, then mix through the remaining ingredients. Serve at room temperature.