COUSCOUS, FETA & POMEGRANATE SALAD

250g Cous cous

2 cups Vegetable stock

1 Green pepper, deseeded and diced

150g Feta cheese, cubed

100g Pomegranate rubies

Handful mint, chopped

Handful coriander, chopped

50g Pepperdews,

100g Flaked Almonds, toasted

Place the cous cous in a glass bowl, and pour the boiling stock over. Cover with cling wrap and leave it for 7-10 mins until all the liquid is absorbed. Fluff the cous cous with a fork to separate the grains. Leave to cool completely.

Add the rest of the ingredients and toss together.

Serve cold.