Middle Eastern Veggie Pearl Couscous

• While the veggies are roasting, heat a large 
saucepan over medium-high heat with a 
drizzle of olive oil. Toast pearl couscous (see 
ingredients), stirring occasionally, until golden, 
1-2 minutes.
• Carefully half-fill saucepan with water, then add 
a pinch of salt. Bring to the boil, then simmer, 
uncovered, until tender, 10-12 minutes.
• Drain and return to the pan with vegetable 
stock powder and another drizzle of olive oil. 

• While the couscous is cooking, roughly 
chop parsley.
• Zest lemon to get a good pinch, then slice 
into wedges.

• In a small bowl, crumble cow’s milk feta (see 
ingredients), then add Greek-style yoghurt. 
• Season with salt and pepper and stir 
to combine. 

• To the couscous, add roasted veggies, parsley, 
lemon zest and a good squeeze of lemon juice. 
Stir to combine.