In a bowl add the couscous, pour over the salt, oil, stock powder and hot water. Stir and fluff with a fork to separate the grains. Cover with a plate and leave for 10 minutes to "cook"
1 cup Divela Couscous, 1 cup hot water, 2 tbls olive oil, ½ tsp salt, 1 tsp Ina Paarman Chicken Stock powder
Remove plate and fluff again with the fork as the couscous has now absorbed the water and expanded. Clumps will have formed. Add the lime, zest, pine nuts, basil, chives, parsley, oreganum and tomatoes. Stir through so ensure an even mix
1 tbls lime zest (from 1 lime), 2 tbls pine nuts, 10 leaves basil, 2 tbls chopped chives, 2 tbls chopped flat leaf parsley, 4 3cm sprigs oreganum, 4 baby roma tomatoes quartered
In a small pan add the olive oil and butter and when bubbling add the garlic. Stir for 30 seconds and then pour over the couscous and mix in to coat the grains.
2 tbls olive oil, 1 tbls butter, 1 tsp chopped garlic
Couscous can be re-heated when ready to serve or serve at room temperature.
