20-minute MEALS

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Roasted Almond Couscous with Hummus

SERVES 4 PREP & COOK 20 MINS

■1½ cups couscous 1 large chicken stock cube, crumbled
■ 3 green spring onions, finely chopped
■1 cup chopped fresh parsley leaves
■ 200g punnet medley tomatoes, quartered
■1/2 cup roasted almonds, chopped
■60g bag baby rocket, chopped
■ 1/4 cup lemon juice
■2 tblsps olive oil Hummus and sliced avocado, to serve 1

1 Place couscous in a large, heatproof bowl. Dissolve stock cube in 11⁄4 cups boiling water. Pour over couscous. Cover with plastic wrap. Stand for 5 minutes.

2 Discard plastic wrap. Fluff couscous with a fork to separate grains. Add onions, parsley, tomatoes, almonds and rocket. Combine juice with oil in a small jug. Pour over top. Season with salt and pepper. Stir to combine.

3 Serve in bowls with hummus and sliced avocado.

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