• 300 g couscous
• 1 cucumber
• 200 g feta, cut into small cubes
• 200 g mango, cut into cubes
• 250 g roasted bell peppers, cut into strips
• 100 g walnuts
• 1 tbsp olive oil
• 1 tbsp honey
• 1 bunch of fresh mint, finely chopped
• Salt and pepper, to taste

1. Bring water to the boil as directed on your couscous packaging.
2. Remove from the heat, add the couscous, stir briefly, and cover with a lid. Leave to stand for 5 minutes, then fluff with a fork.
3. Rinse the cucumber and vegetables with purified water. Cut the cucumber into half slices, the roasted peppers into strips, and the mango into cubes. Finely chop the mint.
4. In a small bowl, whisk together the honey and olive oil with a pinch of salt and pepper to form a light dressing.
5. Add the cucumber, peppers, mango, mint, and walnuts to the couscous. Pour over the dressing and toss well to combine.
6. Add the feta cubes last, folding in gently to keep them intact.
7. Serve lukewarm, or refrigerate for an hour and serve cold.

Storage tip: Keep the salad covered in the fridge for up to 3 days and store the feta separately, adding it just before serving for the best results.