It’s drizzling, which must mean it’s BBQ weather.

Yeah, I know it’s only May, but I’m already one BBQ into the summer which means we need simple quick food to serve up at the same time as all that glorious charred flesh.

Couscous is the obvious, simple, and surprisingly appealing answer…

• 225g/8oz couscous
• Vegetable stock
• 1 good sized bunch of parsley
• 1 good sized bunch of coriander
• 1 red onion
• 1 unwaxed lemon
• ½ cucumber, de-seeded
• 30g/1oz toasted sunflower seeds
• 30g/1oz toasted sesame seeds
• 4 tbsp olive oil
• salt and freshly ground black pepper

I know how complicated these recipes get, so try to keep up…

Cover the couscous with twice the volume of stock made with boiling water. Leave it for as long as you want, but leave at least 10 minutes so that it has time to soak.

Juice and zest the lemon. Add.

Chop everything else finely. Add.

Store it in the fridge, but take it out at least half an hour before you eat…

Tags: coriander, cous cous, couscous, cucumber, lemon, onion, parsley, red onion