Mediterranean couscous salad

• 250 g couscous pasta
• 200 g baby spinach
• 1 small red bell pepper (diced)
• 1 cucumber
• 1 small red onion (chopped)
• 140 g grilled green olives (halved)
• 140 g large black olives
• 200 g feta cheese
• 1/2 teaspoon of olive oil
• juice of 1 lemon
• 1.5 teaspoons of thyme
• 1 teaspoon of salt
• 1 teaspoon of black pepper

Boil water in a saucepan, salt and boil the couscous pasta for 10 minutes. Drain, rinse and leave to cool. Cut the cucumber in half and remove the core with the help of a teaspoon and slice it.

Transfer the cooled couscous pasta to a large mixing bowl. Add the spinach leaves, chopped vegetables and olives. Then add half of the feta cheese.

In a small bowl, whisk together olive oil, lemon juice, thyme, salt and pepper until blended.

Pour the salad dressing over the mixture and mix. Sprinkle the remaining cheese on top and chill in the refrigerator for 1 hour. Serve cold.