Delicious and quick (my favourite!) The mint leaves a rather nice fresh taste on the palate after you’ve finished eating. Use about 5g fresh mint.

You’ll need

Boil your kettle. In a bowl add 125g couscous, pour over 250ml of boiling water. I like to add a teaspoon of Marigold Bouillon powder to give a bit of extra oomph but you can just add a little sea salt for flavouring or make up the 250 ml of water with a stock cube.

Fork the couscous mix, add a quarter teaspoon of chilli flakes. In a frying pan drizzled with some olive oil add the randomly chopped courgettes, and the 2 cloves of garlic. Fry until the courgette is just catching brown.

Add the courgettes to couscous, put the peas in the pan and add enough boiling water to simmer them for a minute. Drain and add them to the couscous.

Crumble the feta cheese into the bowl and tear up a sprig of fresh mint. Drizzle over a good glug of olive oil, a good squeeze of lemon juice, sea salt flakes and pepper, and find somewhere nice and sunny to eat this. Delicious!