Pan Fried Couscous

• 200g medium couscous
• 1 tblsp couscous spice*
• 400 ml hot vegetable stock - freshly made is best

Makes about 4 portions

1 I like to pre cook my couscous before adding the stock, it helps prevent sticking and gives a great nutty flavour.

2 Dry heat a wok and put in the couscous and spices, stir fry dry for around 5 minutes, until the couscous starts to go golden brown. You will need to keep the couscous moving.

3 While still hot stir in the stock and keep stirring until all the liquid is absorbed.

* our Epices du Chef 'Sea Salt Moroccan Mix' is really good for pan fried couscous.