Nearly Nicoise Couscous

1. 1

   Cover eggs with hot water and bring to boil and simme for 10 minutes.

2. 2

   Cool immediately in cold water, shelling them when cool enough to handle.

3. 3

   Put the couscous into a large bowl with the pesto and stock powder, pour over the boiling water, cover and leave to stand for at least 6 minutes.

4. 4

   Slice the beans diagonally into 3 cm lengths and cook in a little water for 2 - 3 minutes.

5. 5

   Drain.

6. 6

   Cut the tomatoes into 1 cm cubes.

7. 7

   Shake the dressing ingredients, garlic, salt, pesto, lemon juice and olive oil, together in a screw top jar.

8. 8

   Just before serving, fork through the couscous to fluff it up, then fold in most of the beans, tomatoes and chopped herbs.

9. 9

   Transfer to a serving dish and top with quartered hard boiled eggs, remaining beans, tomatoes and herbs and olives.

10. 10

    Dizzzle with the dressing and serve with lemon wedges if desired.

* Per serving · 4 servings · Values may vary.