Couscous salad with roasted vegetables

Serves 4-6

You'll need:

• 1 cup  Couscous
• 2 cups  Chicken stock (made with boiling water or heated to boiling)
• 1 cup  Roasted vegetables in season (butternut, cherry tomatoes, courgettes, etc drizzled with olive oil and roasted under a hot grill for about half an hour)
• ¼ cup  Feta cheese, cut into cubes
• Small bunch of fresh herbs (such as parsley, mint and coriander leaves), chopped
• Zest and juice of half a lemon

Method:

1. Place couscous in a medium-sized mixing bowl and add the chicken stock.
2. Cover the bowl with cling film and let it stand for 15 minutes.
3. Mix in the roasted vegetables, lemon zest and juice, feta and herbs.
4. Serve in a container with a tight fitting lid- or recycle old jam jars to serve salad in when you're out and about.

TIP:

• You can adapt this recipe to be suitable for a 9-12 month old baby by using steamed, grated vegetables in the couscous salad instead of roasted veg.
• Or mash the roasted veg and mix with the couscous.