Put the couscous in a bowl and pour over enough boiling water to cover the couscous by about 1cm, put a plate over the bowl and leave to one side.
When the couscous has absorbed all the water add a good glug of olive oil, the zest and juice of a lemon, gently stir the couscous with a fork to fluff it up and coat in the oil and lemon.
Heat a tablespoon of oil in a frying pan and when hot add the courgettes and spring onions, gently cook until softened and have a little colour. Add the garlic and fry for a further minute or two. Add the courgette mix to the couscous, taste and add some seasoning and stir to incorporate.
Heat a tablespoon or so of oil in a frying pan, when hot add the monkey nuts. Toast the nuts for a couple of minutes, tossing them often; keep a close eye on them as they can burn easily.
Serve your couscous and scatter with the cherry tomatoes and nuts – enjoy!
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