80g whole wheat couscous
1tbsp olive oil
1 red onion, peeled and sliced
30g sweet rocket leaves
1tbsp extra virgin olive oil
2tsp balsamic vinegar
1 tbsp pine nuts, toasted
Place couscous in a bowl and cover with 125ml boiled water. Leave for 5-10 mins until couscous swells.
Cook the onion at medium heat slowly until partially caramelised.
Tear the salad leaves.
Seperate the couscous with a fork and stir through the olive oil, balsamic vinegar, onion and pine nuts.
Crumble in the feta, add the leaves, season and toss.
Adapted from womenshealthmag.co.uk