Cous Cous Salad

Serves 4

240g cous cous
25g butter, cut into cubes
240ml veg stock
handful raisins
fresh mint, finely chopped
fresh chives, finely chopped
200g feta cheese, crumbled

Place cous cous in shallow dish/salad bowl. Add the raisins and mix through. Dot the butter around the cous cous and then add the hot veg stock. Cover the dish and leave for 5 mins. Fork through the cous cous. Once loose throughout, add the chopped herbs and crumbled feta and combine.

I often serve this with spiced courgette and merguez sausages. Or try adding diced cucumber for a refreshing edge.