Step 1

Place the couscous into a heat-resistant bowl and pour the boiling water over while stirring. Cover and stand for 2-3 minutes or until all liquid is absorbed. Stir with a fork to separate the grains and season with salt and pepper. Cool the couscous to room temperature.

Step 2

Combine the couscous, feta, cherry tomatoes, olives and mint in a large bowl. Place in an airtight container in the fridge for 1 hour to allow the flavours to develop, or until required.

Step 3

Meanwhile, to make the dressing, combine the olive oil and vinegar in a jug and whisk well. Season with salt and pepper.

Step 4

Place the dressing into a separate airtight container and store in fridge until required. Toss the couscous salad with the dressing just before serving.