This herb marinated feta & pepper couscous recipe from our resident nutritionist and founder of Real Food Func, Jon Hodgkinson, is the perfect weekday lunch option for those of you looking to include more vegetarian options to your weekly menu.

Not only is it seriously easy to make it is also crammed full of flavour from fresh herbs including Basil, Thyme and Oregano.



Prep time : 10 minutes

Cooking time:15 minutes

Ingredients:

• 200g Feta Cheese
• 2 Red Peppers
• 2 Yellow Peppers
• 6 Sun Dried Tomatoes
• 200g Cous Cous
• 1 Garlic Clove
• 1 Handful Fresh Thyme
• 1 Handful Fresh Oregano
• 1 Handful Fresh Basil
• 1 Lemon
• 2 Tbsp Extra Virgin Olive Oil
• 1/2 Vegetable Stock Cube
• 1 Pinch Rock Salt
• 1 Pinch Ground Black Pepper

Equipment needed:

Pan (with lid) / Mixing Bowl or Tupperware / Measuring Jug / Sharp Knife

Method:

Start by boiling a kettle of water.

Pour 400ml of boiling water into your measuring jug.

Add 1/2 of a Vegetable Stock Cube to the measuring jug and mix until dissolved.

Weigh out 200g of dried Couscous then place into a pan.

Add 400ml of Vegetable Stock to the pan then put the lid on and leave for 15 minutes.

Whilst the Couscous is cooking start prepping the Feta and Peppers…

Take the 200g block of Feta Cheese.

Dice the Feta into 1/2 cm pieces then add to a Mixing Bowl or Tupperware.

Dice up the Peppers into around 1cm pieces, wash under the cold tap using a colander then add to the bowl.

Finely chop the Sun Dried Tomatoes along with your Garlic Clove and fresh Basil, Thyme and Oregano.

Add the herbs, garlic and tomatoes to your bowl with the Feta and Peppers.

Pour over 2 tbsp of Extra Virgin Olive Oil along with the juice of 1 Lemon then mix everything together.

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Leave the ingredients to marinate for a few minutes.

After around 15 minutes take the lid off your pan and fluff up the Couscous with a fork.

Add your ingredients to the Couscous and mix through to combine everything together.

This herb marinated feta & pepper couscous recipe will get better if you leave the flavours to infuse.

So, save a portion or two for the following day and savour every mouthful.