Step 1: Preheat the oven to 180°C fan forced.

Step 2: Spread the almonds onto a baking tray and roast for approximately 8 minutes. Allow to cool.

Step 3: In a saucepan, bring the stock to a boil. Place the cous cous into a large heatproof bowl.

Step 4: Pour the hot stock over the cous cous and allow it to stand for 5 minutes. After 5 minutes fluff with a fork.

Step 5: Add the almonds, parsley and mint and mix to combine.

Step 6: Stir 4 tablespoons of Extra Virgin Olive Oil and salt through the cous cous.

Step 7: Add the Tomato and Sultana Chutney and mix to combine.

Step 8: Finish with a final flourish of Extra Virgin Olive Oil and garnish with herbs (optional).

Step 9: Note: To make the dish gluten free use a corn cous cous, this can be purchased at major supermarkets or health food stores.