Orange & almond couscous salad

Pour the apple juice into a saucepan and bring to the boil, then slowly stir in the couscous. Remove the pan from heat, cover and leave to stand for 10 minutes. Fluff up with a fork.

Add the red pepper, herbs and currants to the couscous and toss to combine. Transfer to a serving bowl.

Cut the top and bottom off the oranges with a serrated knife to reveal the flesh, then cut away the remaining peel and pith. Holding the fruit above the serving bowl, cut between the membranes to release the fruit segments over the couscous, then scatter over the onion.

To make the dressing, put all the ingredients in a small saucepan and heat gently to dissolve the honey – do not allow to boil. Drizzle over the salad and serve scattered with the almonds.