Tomato couscous

Heat 1 Tbsp rapeseed oil in the cocotte over a medium heat.

Gently fry 1 red onion (sliced into half moons) for several minutes then add 3 cloves garlic (peeled and finely chopped) and fry for a couple of minutes more.

When the onions and garlic are softened, stir in 600 ml tomato juice, 1 cube vegetable stock and 1/2 tsp smoked paprika and bring to a simmer.

Add 200 ml hot water and return to a simmer. Add 300 g couscous and stir thoroughly to ensure everything is evenly mixed.

Turn off the heat and replace the cocotte lid. Leave the couscous to soak up the liquid for up to 15 minutes.

Fluff the grains with a fork before serving. Scatter over almonds (toasted flaked), thyme and cherry tomatoes (chopped) to serve.