Many-Veg­etable Couscous

500 ml/2 cups chick­en stock, brought to a boil

3 tbsps butter

2 tbsps olive oil

hand­ful but­ton or chest­nut mush­rooms, chopped

1 red pep­per, fine­ly diced

1 small head broc­coli, chopped fair­ly small

1 white or red onion, fine­ly diced

3 cloves gar­lic, fine­ly chopped

250g/9 ounces feta, goat or hal­lou­mi cheese, cut into bite-size pieces

Place the cous­cous in a large bowl and cov­er with the chick­en stock.  Cov­er the bowl with a plate, leave for five min­utes, then fluff with a fork.

Melt the but­ter and oil togeth­er in a large fry­ing pan, then fry all the veg­eta­bles in it, leav­ing aside the cheese for the moment.  Toss the veg­eta­bles in with the cous­cous, then add the cheese and mix light­ly.  This is a very good side dish for any meat or fish, and if you had left­overs of meat or fish, you could toss them in and have a com­plete meal in one bowl.