Summer Couscous Salad

 

Yoghurt Dressing

Add the couscous to a large bowl. Add the salt, pepper and vegetable stock and stir. Cover and set aside for 5 minutes.

Halve the cherry tomatoes and chop the cucumbers into smaller pieces. Remove the seeds from the peppers and slice thinly.

Yoghurt dressing:
In a bowl, combine the yoghurt, olive oil, pesto, lemon juice, water, and salt together and mix well with a whisk or hand blender.

To serve:
Using a fork, "fluff" up the couscous and separate the grains. Pour into a large serving dish and add the chickpeas, cherry tomatoes, cucumbers, and peppers.

Crumble over the feta and toss gently together, then garnish with the chopped basil.

Serve with the yoghurt pesto dressing and enjoy!