Tip the couscous into a large bowl and pour over the stock. Cover, then leave for 10 mins until fluffy and all the stock has been absorbed.
Meanwhile, slice the spring onions and pepper, and dice the cucumber. Add these to the couscous, fork through the pesto, stir in the feta, then transfer to a serving bowl and sprinkle over the pine nuts, to serve.
I normally use green pesto, however, try it with red pesto for a change.
This couscous salad with feta recipe is easily adapted if you’re cooking for less or more people.