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 through Extra Virgin Olive Oil and salt.

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

Step 8: Note: to make the dish gluten free use a corn cous cous, this can be purchased at major supermarkets or health food stores.