Tip the couscous into a large heatproof bowl. Crumble the stock cube into 250ml boiling water and stir to dissolve.
Pour the stock over the couscous then cover the bowl with cling film. Leave for 10 minutes for the couscous to absorb the stock.
Drain the pepper antipasti and reserve 3 tablespoons of the oil. Break the couscous up with a fork to separate the grains, then stir in the peppers along with the 3 tablespoons of reserved oil, the feta cubes, lemon juice, olives and a pinch of crushed chillies.
Season with pepper, then taste and add salt if needed. Scatter some chopped parsley over the salad and serve.
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