The good grains – cous cous

Meditteranean Tuna Cous Cous

Chop a handful of olives, semi sun-dried tomato, fetta, parsley & rocket

Lightly toast pine nuts in a small saucepan & put aside

Place cous cous & water in same small saucepan 2 parts cous cous, 1 part water. Bring to the boil, then leave to sit covered for 3 minutes.

Add dob butter & touch oil & fluff with a fork.

Add tuna (chilli or lemon work well) & all chopped ingredients from step 1.

Squeeze with lemon, or zest & serve … de-lish!

Nb: shopping list in italics

Cous cous can also be eaten for breakfast, try adding: apricot, dates & yoghurt; hot apple, cinnamon & maple syrup or paw paw & pistachio; pomegranate, mint & ricotta.

Hot tip – chia seeds for brekky!