Ingredient

• 190g (1 cup) couscous
• 2 Massel Vegetable Stock Cubes, crumbled
• 330ml (1 1/3 cups) boiling water
• 2 tbsp olive oil
• 3 garlic cloves, thinly sliced
• 80g (½ cup) pitted green olives, halved
• 70g (⅓ cup) drained semi-dried tomatoes, sliced
• 200g Danish feta, crumbled
• 80g (½ cup) pine nuts, toasted
• Zest and juice of 1 lemon
• 1 tbsp roughly chopped fresh oregano
• 2 tbsp roughly chopped fresh continental parsley

Direction

1. Place couscous and stock cubes in a large heatproof bowl. Pour over boiling water and stir until stock cubes dissolve. Stand for 5 minutes.
2. Heat oil in a small frying pan over medium heat. Add garlic and cook for 1 minute or until just golden. Remove from heat.
3. Fluff couscous with a fork. Add garlic mixture, olives, tomato, feta, pine nuts, lemon zest, lemon juice and herbs. Toss to combine. Serve.