This couscous is vegetarian but would also be delicious with a handful of cooked diced chicken. Use any selection of spring vegetables that are available and remember to just barely cook them so they still have a little crunch!
|salt and freshly ground black pepper|
|100g baby spinach leaves|
|2 tsp rapeseed oil|
|1 red chilli (optional)|
|150g feta cheese|
|15g snipped fresh chives|
|15g fresh flat-leaf parsley|
|250g green beans|
|120g packet baby courgettes (or use 2 small courgettes)|
|120g couscous (wholemeal if possible)|
|240ml boiling water|
Pour the boiling water over the couscous. Cover with clingfilm and set aside for 5 minutes.
Using a vegetable peeler, shave the baby courgettes into ribbons. Trim down the green beans, then cut in half. Place the green beans in a steamer and season lightly with salt. Steam the green beans for 2 minutes, then add the courgettes and steam for another 1 minute.
Strip the leaves from the parsley and finely chop. Snip the chives into small pieces. Crumble the feta and cut the lemon in half, then cut one half into wedges. Cut the red chilli in half (optional) then remove the seeds and finely chop.
Fluff up the couscous with a fork and fold in enough lemon juice to taste along with the herbs and oil and then gently fold in the steamed vegetables with the feta cheese, spinach leaves and chilli (optional). Season lightly with salt and pepper to taste.
Arrange the spring vegetable & feta cheese couscous in bowls and add a lemon wedge to each one to serve.
This can be made in advance and put in an airtight container in the fridge within 2 hours of cooking for up to 3 days. Only reheat once when ready to eat in a microwave or a saucepan over a gentle heat. It could also be served cold.