Instructions

1. Put the couscous into a glass bowl. Pour in 1.5 cupful of boiling water over the couscous then add half of the olive oil. Put a plate over it and rest for 10 minutes.
2. Meanwhile, finely slice the spring onion and garlic. Zest the lemon and dry-toast the almond flakes.
3. Heat the remaining oil in a frying pan and gently stir-fry the garlic, spring onion and chilli flakes for about 30 seconds. Don’t burn them! Add the spinach and spices and the lemon juice. Stir, then put a lid on and sauté for 5 minutes until the spinach has wilted.
4. When the couscous has absorbed all the liquid, loosen the grains with a fork and transfer it into a large serving dish. Fold in the spinach mixture and the lemon zest. Season with salt and pepper.
5. Serve with the toasted almond flakes and fresh herbs scattered on top.