Add the couscous to a large bowl and stir in the vegetables stock. Cover with a lid or plate and leave for 10 minutes for the couscous to absorb the stock. Fluff the couscous up with a fork.
Meanwhile, add the pumpkin seeds to a dry frying pan over a medium heat and toast, stirring often, for a few minutes until lightly golden. Set aside.
Finely slice the spring onions, slice the red pepper and chop the cucumber.
When the couscous is finished, stir in the pesto, chopped vegetables and pumpkin seeds. Top with chunks of the feta cheese and the parsley.
Notes
Since couscous is a very small grain, it does not need to be cooked like pasta. However, the vegetable stock needs to be hot enough to penetrate into the pasta or it will not absorb.Chop the vegetables into bite-sized pieces that are all relatively the same size to keep the salad even and consistent.Add the feta last, especially if the couscous is still warm to prevent it from melting too much.This salad can be served immediately or chilled in the fridge for an hour or two. If serving later, wait to add the garnishes until just before serving so they stay fresh and vibrant.