Day 3 – Lunch


  1. 1 1/2 cups dry couscous (can use gluten free)
  2. 3 cups chicken or flavoured stock of choice
  3. 1 tsp olive oil
  4. 1/2 tsp sea salt
  5. 1/2 tsp dried basil
  6. 1/2 tsp dried dill
  7. 1 tsp garlic powder
  8. pinch marjoram
  9. 2 T olive oil
  10. 2 large roma tomatoes, diced
  11. 1 large cucumber, diced
  12. 1/2- 1 cup crumbled feta cheese
  13. 1/4-1/2 cup olives/semi dried olives/sun dried tomatoes
  14. Balsamic vinegar for topping (optional)
  1. In a large pot, add the stock of choice and on medium heat, bring to the boil.
  2. Once boiling, reduce to a simmer and add the olive oil and sea salt and mix well. Add the dry couscous and allow to cook for 1-2 minutes before removing from the heat. Allow the couscous to sit for 5-6 minutes, until most of the liquid has been absorbed.
  3. After the liquid has been absorbed, fluff the couscous with a fork and add the dried basil, dill, garlic powder and marjoram and mix very well. Stir through the olive oil until the couscous is coated.
  4. Add the tomatoes, cucumber, feta and olives (and any other additions) and mix well until fully incorporated. Top with extra feta and drizzle with balsamic and olive oil.


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