Peel and finely dice the red onion and the garlic. Remove the outer skin of the spring onion and cut into fine rings.
Finely dice the courgette and the yellow pepper. Cut the chilli in half lengthways. Remove the seeds and the white membrane and dice it finely.
Remove the parsley and the basil leaves from the stalk and discard the stalks. Finely shred the herbs.
Zest and juice the lemon (keep the juice and the zest separate).
Place the water into a saucepan and bring to the boil.
Heat a large saucepan and add the sunflower oil. Add the red onion and sweat for 1 minute. After one minute add the garlic, chilli, courgette and yellow peppers and cook for a few minutes or until they begin to soften.
Once the vegetables have softened, add the cous cous and mix well. Add the boiling water, cover with a lid and remove from the heat. Allow the couscous to steam for 5 minutes.
Use a fork to separate the couscous grains and then add the parsley, basil, lemon zest, spring onions, seasoning and olive oil.
Taste the cous cous and add a squeeze of lemon juice.
«Add the herbs to the cous cous once it has cooled down to prevent the herbs from discolouring.»