Triple tested: Couscous is so easy to make and it’s healthy too. We love this nutty version with toasted almonds and pumpkin seeds. Brought to you by Essentials magazine
Ingredients
- 250g couscous
- 1tsp Moroccan spice mix
- 1 lemon
- 300ml hot veg stock
- 150g cherry toms, quartered
- Handful chopped parsley
- Handful chopped mint
- 50g toasted blanched almonds
- 2tbsp pumpkin seeds
- 1tbsp olive oil
Method
Put 250g couscous in a large dish, stir in Moroccan spice mix (eg Ras el hanout) and zest of 1 lemon.
Pour over hot veg stock, cover and leave until absorbed.
Fluff with a fork then add a squeeze of lemon juice, quartered cherry tomatoes, chopped parsley, mint, toasted blanched almonds and pumpkin seeds. Drizzle over olive oil.
