Instructions: Remove any tough stalks from the rocket or watercress then roughly chop. Chop the spring onions; halve deseed and roughly chop the cucumber.

Set aside the vegetables.

For the dressing mix together the lemon juice olive oil and seasoning; set aside.

Place the couscous in a bowl and cover with 1 litre warm water.

Leave for 10 to 15 minutes to allow the grains to swell.

lightly rake the grains to remove any lumps.

Place the couscous in a large shallow ovenproof dish lightly greased.

Cover with oiled toll.

Bake on the grid shelf on the floor of the roasting ovenfor 7 to 10 minutes until hot.

Stir in the rocket or watercress spring onions cucumber and lemon dressing then serve immediately.

This could also be served as a cold salad. Allow to cool then add rocket spring onions and cucumber before serving. aga tip: pre soaking couscous allows it to cook more quickly. Couscous is usually steamed for 20 to 25 minutes but this ovenmethod is much more suitable as it conserves aga heat and us much easier. The couscous is less likely to suck in lumps. Couscous and bulgur wheat were the first instant dried foods ever invented. Dating back thousands of years m Middle Eastern cooking they are just as popular with busy cooks today.

Serves 6

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