Mint & Roasted Pinenut Couscous

Roast the pinenuts in a pan until golden brown (careful as they burn quickly)

Place couscous and pinenuts in a large bowl and add stock or water (should just cover the couscous)

Leave for 5 to 10 minutes to absorb the liquid

If couscous has cooled too much, give it a quick boost in the microwave before adding mint

Roughly chop the mint and mix into couscous with a fork to separate the grains

Also great with raisins or dried apricots. Soak these for 10 minutes first in the stock or plain hot water. Squash them a bit to get the flavour out and then add then pour over the couscous

Can also substitute pinenuts for almond flakes