Steps
- Pour 200ml of hot low-sodium vegetable stock over 100g of couscous. Cover for 10 minutes, until fluffy and absorbed.
- Fluff with a fork. Stir in 2 sliced scallions, 1 sliced red bell pepper, ½ diced cucumber, and 2 tablespoons of pesto.
- Crumble 50g of feta over the salad and sprinkle with 2 tablespoons of pine nuts.