Summer couscous salad recipe

Couscous is cheap as chips! Just add some veg and herbs to spice it up and you've got a simple meal for two, under £2.

Ingredients

• 125g(4oz) couscous
• 2tbsp sunflower oil
• 1tbsp white, wine vinegar
• Salt and freshly ground black pepper
• 200g (7oz) carton cherry tomatoes, halved
• 2 level tbsp of freshly chopped mint
• 50g (1¾oz) pitted black olives, halved
• 200g packet Apetina cheese, cubed, or feta
• Sprigs of mint, to garnish

Method

1. Tip the couscous into a bowl and pour 200ml (7fl oz) boiling water over it, then stir the couscous and leave it for about 3-5 mins, or until the grains are tender. Stir in the oil and vinegar until well mixed and leave the mixture to cool.
2. Add in the remaining ingredients and serve, garnished with a sprig of mint. (Not suitable for freezing).