Provençal Couscous

Directions

Bring the stock, spices, sugar, tomato juice and orange juice to the boil and cook gently for 10 minutes.

Pour the couscous into a large bowl and pour 1?4 of the liquid over it. Stir, cover completely with clingfilm and allow to steam for 10 minutes.

Break up with a fork and pour in another 1?4 of the stock.

Cover once more and let it rest for another 10 minutes. Again loosen with a fork.

Add the rest of the stock to the couscous. Cover once more.

Once the couscous has absorbed all the liquid and fluffed up, it is cooked. If there is any excess liquid after the couscous has fluffed up, you can simply drain it off.

To prepare the vegetables, first heat a large frying pan.

Sauté the onion for 2–3 minutes in olive oil, and then add peppers and garlic.

Cook for 2 more minutes and then add in the courgette.

Cook for a further 3–5 minutes, or until the vegetables are tender but still holding their shape.

Season with pepper, then mix the vegetables through the couscous.