Tangy Couscous Salad - cooking recipe

Ingredients

10 ounces couscous
2 zucchini
1 tablespoon olive oil
3 1/2 ounces feta cheese, crumbled
1 ounce parsley, chopped
1 lemon, juice

Preparation

Cook the couscous in vegetable broth according to pack instructions. Trim the ends off the zucchini, then cut into slices.
Heat a griddle pan or broiler. Drizzle the zucchini slices with oil, then season. Cook for 2 mins, then turn over and cook 1-2 mins more until softened and golden brown. Tip into a large bowl along with the cooked couscous, then mix through the remaining ingredients. Serve at room temperature.