Tangy couscous salad

• couscous↗300g g

  or bulgur wheat

• vegetable stock↗
• courgettes↗2
• olive oil↗ tbsp
• feta cheese↗100g g

  crumbled

• pack parsley↗20g g

  chopped

• juice 1 lemon

Step-by-step instructions

1. 1

   Cook the couscous or bulgur wheat in vegetable stock according to pack instructions. Trim the ends off the courgettes, then cut into slices.

2. 2

   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 bulgur wheat, then mix through the remaining ingredients. Serve at room temperature.