Serves 4
Ingredients
- vegetable stock, 40ml/0.75pt/scant 2 cups
- couscous, 275g/10oz/1.66 cups
- small courgettes, 2
- black olives, 16-20
- flaked almonds, 25g/1oz/0.25 cup, toasted (optional)
For the dressing
- olive oil, 60ml/4 tbsp
- lemon juice, 15ml/1 tbsp
- chopped fresh coriander, 15ml/1 tbsp
- chopped fresh parsley, 15ml/1 tbsp
- ground cumin, a pinch
- cayenne pepper, a pinch
How to:
- Put the stock into a pan and bring up to the boil. Or, put it in a heatproof jug and heat in the microwave for 90 seconds, until boiling.
- Meanwhile, place the couscous in a large heatproof bowl. Pour over the stock.
- Stir the couscous with a fork, then set aside for 10 minutes until the stock has been absorbed and the couscous has fluffed up.
- Meanwhile, trim the courgettes and cut them into pieces about 2.5cm/1in long. Slice into thin strips.
- If the black olives have stones in them, push them out with a skewer. Cut the olives in half.
- Fluff up the couscous with a fork, then mix in the courgette strips, stoned black olives and flaked almonds, if using.