Great as an accompaniment to spicy roast chicken or lamb, or as a quick supper with an egg on top, it’s also lovely cold with avocado and tomato.

Giant couscous with peppers, turmeric, ginger, cumin and celery leaves

For 2
25 minutes preparation

100g giant couscous, cooked
1 large onion, finely chopped
2 cloves garlic, finely chopped
Olive oil
2 teaspoons ground turmeric
1 teaspoon ground ginger
1 teaspoon ground cumin
½ green pepper, finely chopped
A handful of celery leaves and/or flatleaf parsley and/or fresh coriander
Salt and pepper

Heat the olive oil in a pan and gently sweat the onion and garlic. Add the couscous, the spices and warm through.

Season with salt and pepper and toss through the herbs before serving.