One Pot Tomatoey Couscous

Finely mince the sundried tomatoes. Drain the lentils, if needed.

Place a large frying pan over a medium heat. Once hot, add the sun-dried tomato oil, nuts and sunflower seeds. Cook, stirring often, for 3–5 mins until golden and toasted. Stir in the caraway seeds and cook for another 30 seconds, then tip the mixture into a bowl and set aside to cool.

Return the empty pan to a medium heat with a drizzle of olive oil. Tip in the giant couscous and cook, stirring regularly, for 3–5 mins until lightly golden.

Add the lentils, minced sundried tomatoes and tomato purée. Stir to coat everything evenly, then pour in the water. Season with salt and pepper and bring to the boil, then reduce the heat and simmer for 10–15 mins (or follow the couscous packet instructions), stirring occasionally, until cooked through.

Meanwhile, chop the fresh tomatoes into bite-sized chunks. Tip into a bowl with the balsamic vinegar and a good pinch of salt. Mix well and set aside to macerate. Finely slice the chives and stir them through the tomato salad just before serving.

Once the couscous is cooked, taste and adjust the seasoning.

Spoon the couscous onto plates, top with the juicy tomato salad, a big dollop of Greek yoghurt and a generous spoonful of the crunchy spiced nut drizzle and chopped chives.