Zesty Mozzarella & Spiced Couscous

Boil a kettle

Crush or chop the cashews coarsely

Tip: Bash the nuts in their bag with a rolling pin for less mess

Peel and finely chop (or grate) the garlic

Heat a large, wide-based pan (preferably non-stick) with a matching lid with 1 tbsp (2 tbsp) olive oil over a medium heat

Once hot, add the cashew nuts, garlic, sultanas, baharat and turmeric with a large pinch of salt and cook for 1 min, stirring constantly

Add the couscous and stir for 30 seconds to coat in spice

Cover with 200ml (400ml) boiled water and bring to the boil over a high heat

Once boiling, cover with a lid and remove from the heat 

Set aside covered until serving and the water has absorbed

Meanwhile, cut the cherry tomatoes in half

Strip the mint leaves from their stalks and chop finely

Drain the mozzarella and tear into rough bite-size pieces

Zest (be careful not to include any bitter white pith) the lime(s) over the torn mozzarella, drizzle with olive oil and season with salt and pepper

Cut the zested lime(s) in half

Fluff the cooked couscous with a fork 

Season very generously with salt and pepper 

Stir through the cherry tomatoes and half the mint

Squeeze over the juice of half the (whole) lime