Roast the Brussels sprouts

• Heat the oven to 200 °C.
• Toss the halved Brussels sprouts with part of the olive oil, salt and pepper on a baking tray.
• Roast until golden and tender at the edges.

Cook the couscous

• Put the couscous in a bowl and pour over the hot vegetable stock.
• Cover and let stand until the liquid is absorbed.
• Fluff with a fork.

Make the dressing

• Whisk the remaining olive oil with the lemon juice, lemon zest, Dijon mustard, honey and minced garlic.
• Season with salt and pepper.

Assemble the salad

• Add the roasted Brussels sprouts to the couscous.
• Pour over the dressing and toss to combine.
• Fold in the parsley and top with the toasted almonds and crumbled feta.