Noah is on general release
Heat oven to 200c/180c fan/Gas Mark 6. Putcherry tomatoes into a roasting dish, drizzle with olive oil and sprinkle with salt and pepper. Roast for 12 to 15 minutes, until the skins start to burst. Meanwhile, put your couscous in a large mixing bowl and pour the boiling hot stock over it. Mix with a fork and leave, covered, for 10 minutes or until the water is fully absorbed. Use a fork to fluff up the couscous before adding a drizzle of olive oil, a sprinkle of salt and pepper and the juice of half a lemon. Mix the sliced red onion into the couscous, followed by the roasted tomatoes and the sliced chillis. Finish with a generous sprinkling of fresh mint.