Couscous with tomatoes lemon and parsley

Method

1. In an extra-large bowl, add couscous and pour over hot stock and half passata. Leave for about 10 mins, then stir and add remaining passata. Season well with sea salt and freshly ground black pepper. Drizzle in a generous amount of olive oil and stir well.

2. Stir through onion, chopped tomatoes and lemon juice. Taste and add more lemon juice if you wish. Drizzle in more olive oil if you prefer it a little wetter, as it will absorb a lot. Add parsley, stir, then cover and refrigerate. Serve at room temperature.