You could use any roast vegetable here really, but I particularly love the combination of the earthy beetroot and the spiky feta cheese. I use cous cous which is incredibly easy to prepare, but you could also try using bulghur wheat which is healthier alternative and just as easy to prepare.
4 large cooked beetroot, sliced in quarters
200g of feta cheese
200g of couscous
2 teaspoon of vegetable stock granules
100g of pine nuts, toasted
3 tablespoons of extra virgin olive oil