Rainbow couscous

Ingredients

• 500g couscous
• 6 tbsp extra-virgin olive oil
• Juice of 2 lemons
• 900ml hot vegetable stock
• 100g Traidcraft unsalted mixed nuts, chopped
• 175g Traidcraft dried fruit - eg sultanas and/or apricots, chopped
• 4 tbsp chopped fresh flatleaf parsley
• 4 tbsp chopped fresh mint

Method

1. Place the couscous in a bowl, add half the olive oil and lemon juice, and stir so that all the grains are well coated.
2. Season the hot stock and pour 800ml of it over the couscous. Cover and set aside for 10 mins, until the liquid is absorbed.
3. Uncover and fluff the couscous with a fork, stirring in the remaining hot stock if it looks a little dry.
4. Toast the nuts in a heavy-based frying pan over a low heat for about 5 mins, until golden. Remove from heat and stir into the couscous, along with the remaining oil, fruit and herbs.