Prepare the couscous according to the instructions on the packet. Wash the peppers, cut in half, remove the seeds and cut the peppers into small cubes. Roughly chop the parsley. Fluff up the finished couscous with a fork, mix with lemon juice, 3 tablespoons rapeseed oil, honey, salt and pepper. Fold in the paprika and parsley.

Put the flour in a plate. Beat the egg in a deep plate, whisk with a little salt and pepper. Put the panko crumbs in a plate. Halve the feta cheese, turn first in flour, then in egg and panko. In a coated pan with 2 Fry tablespoons of oil until light brown on all sides. Drain the feta cheese on kitchen paper. Arrange the couscous salad on plates and serve with the feta cheese.