Herby Couscous

Serves 4

Ingredients

For the Couscous

1 red onion, halved and finely sliced

Zest and juice 1 lime

1 tbsp olive oil, plus extra for brushing

400ml/14fl oz hot vegetable stock (using 2 stock cubes)

250g/90oz couscous

3-4 tbsp sunflower hearts, lightly toasted

One third cup flaked almonds, lightly toasted

Bunch flat leaf parsley, roughly chopped

2-3 tbsp capers, drained

AND THIS IS WHAT YOU DO…

1.   Saute the onion in a little olive oil until just turning golden, then add the capers and turn off the heat.  Boil a kettle of water.

2.   Pre-heat the oven to 200C.   Place sunflower hearts and and flaked almonds in a roasting dish and place in the oven for about ten minutes and they become lightly golden.

3.   Prepare hot stock and pour this over the couscous in a large bowl, cover with cling film and leave for 5 minutes until the stock has been absorbed.

4.   Once the couscous is ready, stir in the lime zest and juice, then add the onion and capers, then add the toasted sunflower seeds and flaked almonds, and finally the chopped parsley and mix into the couscous with a fork.  Serve immediately.