1 – Place the couscous in a bowl and pour over the boiling vegetable stock.
Stir with a fouet, then set aside for 10m minutes for the stock to be absorbed.
When the stock has been absorbed , fluff the grains with a fork.
1 – Halve the olives and discard the stones.
Top and tail the courgettes and cut into small julienne strips.
3 – Add the courgette strips, olives and toasted almonds to the bowl of couscous and gently mix together.
4 – Blend together the olive oil, lemon juice, herbs and spices.
5 – Pour the dressing over the couscous. Gently stir to combine, and serve.
Variation : Add extra flavor to this salad by stirring in 2 tsp grated fresh root ginger.
From Eating for Health – Nicola Graimes