Ingredients - serves 4

• 2 tbsp extra virgin olive oil

• 3 spring onions chopped

• 2 cloves of garlic, minced

• 1 tsp each of ground coriander, cumin, cinnamon

• 300g couscous

• 300ml hot chicken stock

• 50g cashew or pine nuts dry -toasted and chopped

• handful of fresh mint, chopped

• 2 tbsp sultanas

• Salt and pepper

Preparation method

• Heat the oil in a frying pan and fry the onion and garlic for a few minutes.

• Add spices and season.

• Stir in couscous and coat with spices.

• Pour over boiling hot stock, remove from heat and cover immediately.

• Allow it to steam for about 5-10 minutes, then fluff with a fork.

• Add nuts, fresh mint and sultanas, and gently mix with a fork.

• Season and serve.

Shown here with a dish of roasted vegetables

Can be made in advance and re-heated when ready to use