Combine couscous, stock powder (or salt) and water. Cover with cling wrap and put aside for 10 minutes, then fluff with a fork.

Heat 2 tbsp olive oil in a pan about 20cm wide over medium heat.

Add the onion and sauté until translucent and soft, but not browned - about 3 to 5 minutes.

Add tomato paste and sugar and stir for 1 minute.

Add the diced tomatoes, salt and black pepper and cook for 3 minutes.

Combine the tomato mixture and couscous, and mix well.

Wipe the pan (you don't need to clean it thoroughly), then heat the remaining 2tbsp olive oil over medium heat.

Add the couscous mixture, using the back of a spoon to press the mixture firmly and evenly into the pan. The firmer you press it in, the better it will hold together.

Cover (even with a lid for a larger pot is fine) and leave for 10 minutes.

Remove from heat, loosen the edges slightly with a knife, put a plate on top, say a prayer, then flip quickly to invert the couscous pancake onto a plate with the crispy side up.

Serve warm while it is nice and crispy!