Vegetable couscous

360ml boiling water

1 reduced salt stock cube

200g couscous

1 red onion

1 red pepper

50g almond flakes

100g canned chickpeas

2 x 15ml spoons parsley

50g raisins

Kettle, measuring jug, spoon, large bowl, fork, chopping board, sharp knife, can opener, colander.

1. Make up the stock: dissolve the stock cube in the boiling water.

2. Pour the stock over the couscous in a large bowl.

3. Fluff with a fork and leave to stand for 5 minutes.

4. Prepare the other ingredients:

• peel and finely dice the onion;
• deseed and finely dice the red pepper;
• under a hot grill, toast the almonds;
• drain the chickpeas;
• chop the parsley.

5. Mix the onion, pepper, almonds, chickpeas and raisins with the couscous.

6. Sprinkle the parsley on top to serve.

• Vary the vegetables in the couscous dish, e.g. celery, spring onion, sweetcorn, peas, olives, mushrooms.
• Replace the chickpeas with chopped cooked chicken, ham, tuna or chunks of feta cheese.
• Add chopped apricots and omit the raisins and almonds.
• As stock cubes are high in salt, try using half the stock cube in the couscous and add more herbs or lemon juice for flavour.