Couscous is a great background for other ingredients. In this lunch salad, both raw and lightly steamed vegetables are added to the couscous, together with almonds, mint and creamy fetta cheese. A touch of chilli gives extra bite to the dressing.
• If you can get yellow zucchini, use 1 yellow and 1 green for even more colour.
• Instead of, or as well as, mint, use other herbs such as fresh coriander leaves.
• To toast flaked almonds, lay them out in a single layer under a grill or in a dry frying pan and cook for a few minutes until lightly browned, watching closely so that they don't burn.
• Fetta is quite salty. You can reduce the salt content of the cheese by soaking it in milk for 30 minutes before use (discard the milk).
• Couscous, made from semolina, is low in fat and high in starchy carbohydrate.
• Zucchini belong to the same family as melons, cucumbers and pumpkins. Their skin is a rich source of betacarotene, which the body can convert into vitamin A.