Couscous is so easy to prepare and goes very well with stews, tagines and fish. Preparing it with a little stock and lemon juice gives it a subtle flavour.
1 cup couscous
1 cup boiling water
¼ tsp turmeric
1 tsp vegetable stock
2 T lemon juice
1 cup baby spinach or soft spinach, cut into thin strips
8 baby tomatoes, halved
OPTIONAL: ¼ cup almond nibbles
Place the couscous in a bowl and pour in the water, turmeric, stock and lemon juice. Mix well, cover with a lid and leave to stand for 5 minutes. Uncover the couscous and separate the pieces with a fork. Add the spinach and the tomatoes. Place in a serving dish and top with the almonds if you choose to use them.
Recipe and photograph: Lesley Scott