Slice the cucumber and arrange in a salad bowl with the Cirio Chopped tomatoes and Cherry Tomatoes.
Then add one glass of warm water to the cous-cous and stir adding the oregano, feta cheese cut into cubes, a splash of vinegar and a drizzle of olive oil.
Season with salt and pepper and stand in the fridge. When the cous cous has absorbed all the liquid it’s ready to serve.