Cous Cous and Fresh Herbs with Tomato & Sultana Chutney
Step 1: Preheat the oven to 180°C fan forced.
Step 2: Spread the almonds onto a baking tray and roast for approximately 8 minutes. Allow to cool.
Step 3: In a saucepan, bring the stock to a boil. Place the cous cous into a large heatproof bowl.
Step 4: Pour the hot stock over the cous cous and allow it to stand for 5 minutes. After 5 minutes fluff with a fork.
Step 5: Add the almonds, parsley and mint and mix to combine.
Step 6: Stir through Extra Virgin Olive Oil and salt.
Step 7: Add the Preserved Lemon and Currant Chutney and mix to combine.
Step 8: Note: to make the dish gluten free use a corn cous cous, this can be purchased at major supermarkets or health food stores.