By Prue Leith
I begged this recipe from an old friend. It’s as easy as pie to do (actually it’s a whole heap easier than pie, which isn’t necessarily easy at all) and makes a pretty and unusual main dish for lunch, is popular on a buffet table, and can be prepared in advance.
Start by preparing the couscous: heat a large non-stick frying pan over a medium heat. Add the couscous to the pan and toast gently for 5–7 minutes or until the grains are a toasted, golden brown colour, shaking the pan occasionally. Tip into a large heatproof bowl.
Heat the stock to boiling point and pour over the couscous. Fluff up with a fork, th