You will need (as a light lunch for 4):
250ml chicken (or turkey) stock
50g walnuts, chopped and lightly toasted
4-5 rashers smoked, streaky bacon
10 sprouts, shredded
50g dried cranberries
Salt and pepper
Oil for frying
Put the couscous into a large bowl. Bring the stock to a boil and pour over the couscous. Cover and put to one side for five minutes.
Add a little oil to a frying pan on a medium heat and add the bacon. Fry until golden brown.
While the bacon cooks add the walnuts and dried cranberries to the couscous with some salt and pepper and give it all a good mix together to fluff up the couscous.