Recipe Method

1. Prepare the vegetables as per instructions. Cool completely.
2. Toss the vegetables with cherry tomatoes and olives.
3. Place the couscous in a large, heat proof bowl, then pour over the stock. Stir with a fork, and set aside for 5 minutes until it has absorbed the stock and softened.
4. Crumble the feta and mix into the couscous.
5. For the dressing, whisk all the ingredients together. Season with salt and pepper to taste.
6. To serve, place the couscous in a large, wide salad bowl. Top with the grilled vegetables and arrange the salad leaves on top.
7. Drizzle the dressing over the salad.