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Ingredients:

• 5 spring onions, chopped
• 1 garlic clove, crushed
• 1 t ground cumin
• 2 t vegetable stock powder
• 1 ½ c hot water
• 1 c wholemeal couscous
• 2 tomatoes, chopped
• 4 T fresh parsley, chopped
• 4 T fresh mint, chopped
• 2 T lemon juice
• Toasted pine nuts to garnish

Method:

1. Sauté spring onions and garlic in olive oil with cumin for 1 minute.
2. Dissolve the stock powder in the hot water, add to the onion mixture and bring to the boil.
3. Remove from the heat and add the couscous.
4. Cover pan and leave to stand for 10 minutes, until the couscous has swelled and the water has been absorbed.
5. Tip the couscous into a bowl and allow to cool.
6. Stir in rest of ingredients, except nuts.
7. To serve, line a bowl with crisp lettuce leaves.
8. Spoon the couscous mixture into the centre.
9. Sprinkle toasted pine nuts over the top to garnish