Easy peasy Couscous salad

There is nothing easier as a side dish that a bowl of couscous to which you've added flavours and contents which suit your meal.

We always try to keep it in keeping with its traditional middle eastern / morrocan origins.

Boil the kettle.

Put 1 cup of couscous into a bowl. Add a shake of chicken stock powder, and either a teaspoon of morrocan spices or za'atar, and a drizzle of olive oil. Mix with a fork so that the oil coats all the grains of couscous.

Add one cup of boiling water to the bowl and cover with cling film. Let it stand for a few minutes while you get on with making whatever it is you're making.

When it's soaked up all the liquid, fluff it up with a fork.

Then you can start adding yummy things. In the photo, I added a tin of chickpeas, cherry tomatoes, red and yellow peppers and parsley.

This was as a side dish to morrocan lamb chops and bbq'd aubergine slices, with Lottie's tomato sauce and sour cream.