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Beetroot couscous

300 g of couscous
300 ml of boiling vegetable stock
300 g of cooked beetroot, peeled and finely diced (bake in foil, or boil until just tender)
300 g of tomatoes, skinned and diced
1 small red onion, finely diced
3 tablespoons of virgin olive oil
2 tablespoons of lemon juice
salt and pepper
optional - feta cheese

Make up the couscous with the stock as directed on the packet. Fluff up with a fork and leave to cool. Add the diced beetroot and up to two tablespoons of its juice, as well as the diced tomato and red onion. Whisk the oil, lemon juice, salt and pepper to taste and stir through the couscous.