Title: Thrill-of-the-grill couscous
Cook: Annie "Get Your Gun" Phillips
Serves: 4-6
Preparation Time: 25-30 minutes
Cooking Time: None!

Ingrediants

• 200 g Couscous
• 400 ml Vegetable Stock
• 250 g Cherry Tomatoes
• 175 g Chestnut Mushrooms
• 4-6 Spring onions
• 2 tablespoons Olive oil
• 3-4 tablespoons Green Pesto
• A handfull Toasted nuts
• A handfull Basil

Method:

• For the nuts you can use pinenuts, almonds or roughly chopped hazelnuts
• Put the couscous in a heatproof bowl and pour over the boiling stock. Cover with clingfilm and set aside for 5 minutes only, while you get the other bits ready
• Halve the tomatoes and finely chop the mushrooms and spring onions. After the couscous has soaked for 5 minutes, fork it through to break up any lumps.
• Stir in the oil and pesto to your taste. Next tip in the veg and nuts, then tear in the basil leaves. Taste and season if necessary
• The great thing about this is that you can keep it in the fridge and use it over a few days, and it actually improves in flavour over time