Measure the dry couscous into a small bowl and cover in the boiling vegetable stock. I just use hot water mixed with 2 grams of Essential Cuisine vegetable stock granules. Cover with a plate and set aside until you have finished chopping the vegetables.

Chop the vegetables and place them into a large bow. Crumble over the feta and add the olives and chopped herbs.

Fluff the couscous with a fork and drizzle over one tablespoonful of lemon infused olive oil. Alternatively, use a good quality extra virgin olive oil and squeeze over the juice of half a lemon.

Add the couscous to the chopped vegetables and drizzle over another 2 tablespoonfuls of lemon infused olive oil.

Chill in the refrigerator until needed.