Cous-Cousey with Fetah
Servings Prep Time
2 5minutes
Servings Prep Time
2 5minutes
  1. Put the couscous in a pan or dish that you can cover with a lid. Add the vegetable stock cube and boiling water to the couscous, stir well with a fork and cover for 5 minutes so the couscous soaks up the liquid.
  2. Rinse the cooked chickpeas well under running water.
  3. Finely chop cucumber, tomatoes, parsley and mint.
  4. Add the chickpeas, cucumber, tomatoes, parsley, mint, large chunks of feta and raisins/chopped apricots if using, to the couscous, sprinkle with olive oil and pepper, mix it up, serve and enjoy!
Recipe Notes

It’s important to use plenty of tomatoes in order to add flavour and moisture to what can otherwise be a dry dish.

You can mix up any fresh herbs you like, I like parsley because it’s zesty and contains a lot of vitamin C, and mint because it is refreshing – plus leftovers are great for tea or lemonade :).