2 tbs. Olive Oil
1 Medium Onion (finely chopped)
2 Cloves Garlic (finely chopped)
1 Red Pepper (chopped)
2 Sticks Celery (chopped)
1 lb. Tomatoes
12 oz. Couscous
10 oz. Water
Salt and Black Pepper
2 tbs. Lemon Juice
2 oz. Butter

Cook the onion, pepper, garlic and celery in the olive oil for 10 to 15 min. until soft.
Meanwhile pour some boiling water over the tomatoes and then plunge them into cold water to loosen the skins.
Quarter these and discard the seeds then cut the flesh into rough dice (If you don’t mind having the seeds and skins in the finished dish you can ignore this and dice the tomatoes unpeeled).
Add the couscous to the vegetables and stir to coat in the oil.
Bring the 10 oz. of water to the boil and pour into the couscous as you add the diced tomato.
Bring the whole mixture back to the boil and then turn off the heat.
Season with the salt pepper and lemon juice and fork in the lemon to fluff up the couscous.
Serve hot immediately or serve cold as a salad.