Lemon and Olive Couscous

Place the lemon slices in a small saucepan and cover with water. Bring to the boil over a medium heat, reduce heat and simmer for 10 minutes. Drain and chop the lemon slices roughly.
Meanwhile, place the couscous in a large heatproof bowl. Combine the stock cube with the boiling water and pour over the couscous. Cover and allow to stand for 10 minutes. Fluff up with a fork.
Heat the olive oil in a non-stick frypan over a moderate heat. Sauté the onion for 2 minutes or until soft, add the cumin seeds and cinnamon and cook for another minute or until fragrant.
In a large serving bowl combine the couscous, lemon, onion, olives, tomatoes and parsley. Serve or cover and refrigerate until required.

Couscous is a form of semolina made from hard durum wheat. It is steamed several times until it's light and fluffy. It's available in the pasta aisle of most supermarkets and is prepared by simply covering with boiling water or stock.
When choosing lemons, look for bright, firm fruit that are heavy for their size. Avoid those that are soft, blemished or very green. Lemons last up to one week at room temperature and can be refrigerated for a longer shelf life.

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