Green tea couscous

1) Heat the olive oil in saucepan over medium heat and add the spring onions.

2) Season with salt and pepper and saute for 2 to 3 minutes.

3) Add stock and bring to the boil, secure tea bag to handle of the pot, and let steep for 1 minute.

4) Remove the tea bag, stir in honey and couscous. Turn off the heat, stir in mint, and cover the pot.

5) Let couscous stand 5 minutes, then fluff with fork and transfer to a serving bowl.

6) Add the cucumber and lemon and lime juices.

7) Season with salt and pepper, to taste, toss to combine and serve.