Carroty couscous salad

1. Put 3 teaspoons of the olive oil, the orange juice and black pepper into a small bowl or cup; whisk together until well mixed. Set aside.
2. Put couscous into a heatproof bowl. Pour over boiling stock; stir. Cover with cling film; set aside for about 6 minutes (or according to packet instructions), until stock has been absorbed and couscous is tender. Fluff up couscous with a fork.
3. Meanwhile, heat remaining 2 teaspoons olive oil in a small, non-stick frying pan or non-stick saucepan. Add chilli; sauté over a medium heat for 1 minute. Add cumin; sauté for 30 seconds. Add carrots and spring onions; sauté for 3–4 minutes or until softened slightly, stirring frequently. Remove from heat.
4. Add carrot mixture to couscous; mix well using two forks. Add cherry tomatoes and sugar snap peas, along with orange dressing (give it a quick whisk first) and coriander; toss together to mix. Serve warm on its own or with a mixed leaf side salad.

Cook's tip

• Different brands of couscous may require different quantities of boiling stock and different soaking times, so using 100g (3½ oz) couscous, follow the ratio of couscous to stock and soaking time given on your couscous packet.