In a medium size saucepan, heat the olive oil over medium-high heat. Pour the couscous in the pan, mix well to coat in the hot oil for 1 minute or so. Add the hot water or stock, the chopped tomatoes, the parsley, salt and pepper and mix with a few good turns of the spoon. Remove immediately from heat and cover. Leave to sit, covered, for 10 minutes. Toss with a fork to loosen the couscous grains, which should be dry enough to separate but moist enough to be tender.

Gives 2 portions.

* if using concentrated bouillon cube, use a half-cube per 2/3 cup water in this recipe, and reduce the extra salt accordingly.