1Put couscous in a bowl, then pour over hot boiling stock. Cover with cling film and leave to fluff up for 5 mins.
2Meanwhile, toast pine nuts and sunflower or pumpkin seeds in a dry pan. Leave to cool for 10 mins.
3When it’s ready, add oil and lemon juice to the couscous. Season with salt. Use a fork to stir and separate.
4When cool, add all the remaining ingredients. Stir together and serve. Crumble over feta, if you like.
Photo: Bauer/Jonathan Gregson