Ingredients (serves 6)

  • 250g couscous

  • 500ml vegetable stock

  • 100ml olive oil

  • 1 medium onion, diced

  • 3 tomatoes, chopped

  • 1 bunch of parsley, chopped

  • 1 bunch of coriander, chopped

  • 1 bunch of mint, chopped

  • 2 tsp tomato purée

  • Salt and pepper to season

  • Half a cucumber, diced

  • ½ lemon



  • Put all of the couscous into a large bowl. Then boil the vegetable stock and pour over the couscous. Now cover with cling film and leave to set.

  • Heat the oil in a frying pan on a low heat for a minute or 2. Then add the onion and cook until translucent.

  • Next, add two of the chopped tomatoes, half of the herbs and the tomato purée

  • Season with salt and pepper to taste and then simmer gently without stirring. Add a little water if the mixture starts to dry out.

  • Using a fork, fluff the couscous before adding the remaining tomato and the diced cucumber. Now add the onion and herb mixture.

  • Take your lemon half and squeeze generously over the mixture. Eat it now, or chill it until you’re ready.