COUSCOUS FETA SALAD Serves 4-6 375ml couscous 375ml boiling vegetable stock 2-4 courgettes, washed 4 spring onions, sliced Feta and olive scone wedges INLSA 125g mixed cherry tomatoes, halved 125ml chopped parsley 125g feta cheese, cubed salt and pepper Dressing 60ml olive oil Feta pie Picture: Matthews Baloyi INLSA 30ml lemon juice 5ml chopped garlic salt and pepper Put the couscous in a bowl and pour over the hot stock. Cover and set aside for 5 minutes. Fluff with a fork. Cut the courgettes with a vegetable peeler into thin ribbons. Add to the couscous with the spring onions, tomatoes, parsley and feta. Spinach, Lamb and feta pie INLSA Season well and toss to combine. Pour over the...
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