Fetta and couscous salad | Reader's Digest Australia

Ingredients

• 1¼ cups (230 g) couscous
• 300 ml hot vegetable stock
• 170 g slim asparagus spears, halved
• 2 zucchini, cut into thin sticks
• 1 red capsicum, seeded and cut into thin strips
• ⅓ cup (30 g) toasted flaked almonds
• handful of fresh mint leaves, finely chopped
• 170 g fettaChilli dressing
• 3 tablespoons extra virgin olive oil
• grated zest of 1 lemon
• 1 tablespoon lemon juice
• 1 clove garlic, finely chopped
• ½ teaspoon dried red chilli flakes
• salt and pepper