First prepare the couscous: put it on a plate, add twice the weight in hot water, add salt, stir, cover with another dish turned upside down and let the water be absorbed (it will take 5-10 minutes).
Meanwhile, lightly toast the hazelnuts in a non-stick pan and chop coarsely.
Peel and grate the ginger and mix it with the lemon peel, then wash and pitted the cherries.
Put the rocket washed with hazelnuts and cherries in a bowl.
Shell the couscous with a fork and add it to the rest, then add ginger and lemon and the chopped feta.
Season with oil and season with salt and pepper.
The couscous cherry and feta salad is ready, stir gently and serve.
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