Ingredients

• 225g/8 oz couscous

• 475ml/16 fl oz boiling stock

• 15ml/1 tbsp freshly squeezed lemon juice

• 2 tomatoes, diced

• 30ml/2 tbsp chopped fresh mint

• oil, for brushing

• salt and ground black pepper

• fresh mint sprigs, to garnish

Serves 6

Method:

1. Place the couscous in a bowl and pour over the boiling stock. Cover the bowl and leave to stand for 30 minutes, until all the stock is absorbed and the grains are tender.

2. Stir in the lemon juice with the tomatoes and chopped mint. Adjust the seasoning with salt and pepper.

3. Brush the insides of four cups or individual moulds with oil. Spoon in the couscous mixture and pack down firmly. Chill in the fridge for several hours.

4. Turn out and serve cold, or alternatively, cover and heat gently in a low oven or microwave, then turn out and serve hot, garnished with mint.