Perfect Pearl Couscous

Serves 4

Time 20 minutes

Ingredients

1 tbsp olive oil

1 small onion, peeled and finely chopped

2 garlic cloves, peeled and chopped

200g pearl couscous

500ml chicken stock

1 lemon, zested

2 tbsp chopped parsley leaves

120g cherry tomatoes, halved

30g toasted almonds, roughly chopped

2 tbsp extra virgin olive oil

Sea salt and freshly ground black pepper, to taste

Method

Heat the olive oil in a medium saucepan over medium heat. Add the onion and garlic and cook for 2–3 minutes until softened and fragrant. Add cherry tomatoes and soften. Add the pearl couscous and toast for 1 minute, stirring to coat in the oil.

Pour in the chicken stock, bring to the boil, then reduce to a simmer. Cook uncovered for 8–10 minutes, stirring occasionally, until the couscous is tender and the liquid has been absorbed. Remove from the heat.

Stir through the lemon zest, parsley, and toasted almonds. Drizzle with extra virgin olive oil, season with sea salt and pepper, and toss to combine.