This makes a great lunchbox filler for a day out and is equally good at home from the fridge
200ml hot low salt vegetable stock (from a cube is fine)
1 red pepper
50g feta cheese, cubed
2 tbsp pesto
2 tbsp toasted pine nuts
Tip the couscous into a large bowl and pour over the stock. Cover, then leave for 10 mins until fluffy and all the stock has been absorbed. Meanwhile, slice the onions and pepper, and dice the cucumber. Add these to the couscous, fork through the pesto, crumble in the feta, then sprinkle over pine nuts to serve.