350g couscous, rinsed and drained
½ tsp sea salt
400ml warm water
2 tbsps olive or sunflower oil
25g butter, broken into pieces To top 5g butter
2-3 tbsps almonds, blanched and flaked
Serves four to six
1 Pre-heat the oven to 180°C/ 350°F/Gas 4. Tip the couscous into an ovenproof dish. Stir the salt into the water and pour it over the couscous. Leave the couscous to absorb the water for about 10 minutes.
2Using your fingers, rub the oil into the couscous grains to break up the lumps. Scatter the butter over the surface and cover with a piece of foil or wet greaseproof paper. Put in the pre-heated oven for about 15 minutes, until the couscous is heated through.
3Prepare the almonds. Melt the butter in a heavy-based frying pan over a medium heat, then add the almonds and cook, stirring until they turn golden. Remove and drain on kitchen paper.
4Take the couscous out of the oven and fluff up with a fork. Serve with the toasted almonds. Add baby tomatoes, scallions, mint, coriander and parsley to taste.