Raspberry & Feta salad with Couscous

Raspberry & Feta salad with Couscous

12 ounces couscous
2 1/2 cups boiling chicken or vegetable stock
12 ounces fresh raspberries
small bunch fresh basil
8 ounces feta cheese, crumbled
2 zucchini, thinly sliced
4 scallions, sliced
1/3 cup pine nuts
grated zest of 1 lemon
Dressing:  1 tablespoon white wine vinegar
1 tablespoon balsamic vinegar
4 tablespoons olive oil
juice of 1 lemon – Salt & Pepper to taste

Put the couscous in a large heatproof bowl and pour over the boiling stock. Stir well, then cover and let soak until all the stock has been absorbed. Pick over the raspberries, discarding any that are overripe. Shred the basil leaves. Transfer the couscous to a large serving bowl and stir well to break up any lumps. Add the cheese, zucchini, scallions, basil, lemon zest, pine nuts and gently toss all ingredients together. Put all dressing ingredients in a jar with lid, and shake until well blended. Pour over the salad and top with raspberries. serves 6