Mint, feta and spring vegetable couscous

This is just packed full of spring vegetables and so is ideal for Meat Free Monday and it seriously helps you to achieve your 5 a day!  The mint and the feta work really well together giving a lovely salty freshness to the plate.

Ingredients

1 onion diced

1 tbs butter

2 courgettes, top and tailed and cut into thin slices

300 g asparagus, chopped into bite sized pieces

200 g frozen peas

Small bunch of mint, chopped finely

4 tbs creme

300 g couscous

1 vegetable stock cube

Boiling water

1 knob of butter

200g feta cubed

Method

1. Heat the butter in a frying pan.  Fry the onion until translucent.
2. Add the courgettes and cook for 4 minutes.
3. Add the asparagus.
4. Put the peas in a sieve.  Pour boiling water over them.  Allow to drain then cook for a couple of minutes.
5. Place the couscous in a bowl.  Crumble the stock cube in and then cover the couscous with boiling water.  Cover with cling film or a plate and allow all the water to be absorbed.  Check the couscous is cooked.  If it isn’t cooked add a little more boiling water.
6. Add the knob of butter to the couscous and fluff with a fork.
7. Add the mint and the cream to the vegetables.  Stir to combine and heat through.
8. Split the couscous between four plates top with the minted vegetables and feta.