In a large pan with a lid, dry roast the cous cous until golden and fragrant.
Pour the boiling water over the cous cous, cover the pan and set aside for 10 minutes.
Using a fork separate the grains and stir through the corn, almonds, parsley and goji
Season and stir through the olive oil.
Note: Made from coarsely ground durum wheat, the wheat used in pasta, cous cous is unsuitable for anyone with wheat/gluten intolerance.