This is a really quick mid week supper which can easily be packaged up into lunch for the next day too.
You can easily add a chicken breast or piece of fish with it too if you like.
Ingredients: serves 2
1 tsp olive oil
1/2 pint veg stock
100g giant couscous (dry weight)
30g chopped hazelnuts
parmesan to top
Chop the broccoli into small bite sized pieces. Heat the oil in a frying pan and gently fry the broccoli until soft (around 15 minutes).
Meanwhile put the couscous into the vegetable stock in a saucepan and cook through on very low heat for 10 minutes until the couscous is soft.
Once the broccoli is cooked add the hazelnuts and cook on a slightly higher heat for 2 minutes but do not allow them to burn.
Once everything is ready mix together the broccoli and nuts with the couscous and serve topped with parmesan.