This recipe from dietitian Cheryl Meyer makes a generous amount. Serve as a side dish (great for braais) or divide it up and add a fist-sized portion of lean protein e.g. grilled chicken breast, chickpeas or shrimp per serving for packed lunches.
125ml vegetable stock
125ml orange juice
1 small punnet baby tomatoes
1 packet olives
2 -3 sticks of celery
1 yellow pepper
2 cubes reduced-fat feta cheese
2 handfuls raw cashew nuts
1 handful parsley
1 handful basil
Pour the hot liquid over the couscous and cover. Allow the couscous to steam and soak up the liquid for approximately 5 minutes, then flake it through with a fork.
While the couscous is absorbing the liquid, remove the olive pips and chop. Finely chop the tomatoes, celery, cucumber, and yellow pepper. Then finely chop the cashew nuts and cube the feta cheese.
Combine all the ingredients and serve.