Program the Redmond multicooker to "Fry" setting.

Add the whole hazelnuts to the cooking pot and keeping the lid up, let them toast for several minutes. When they've started to darken, remove them, turn the Redmond multicooker off and allow to cool slightly. Roll the nuts in some kitchen paper to loosen and remove the brown skins. Roughly chop the nuts and set aside.

Restart the multicooker on "Fry" setting. When warm add the oil and allow to heat before adding the shallots. Put the lid down but remove the vent so condensation can escape. When the shallots have had 2-3 minutes to start cooking, add the garlic and leave to cook for 2-3 more minutes keeping the lid down.

Next add the mushrooms and let these cook with the shallots for 5 more minutes. Stir occasionally but replace the multicooker lid inbetween.

At the end of the "Fry" program re-set the multicooker to "Pasta" setting. Add the stock and couscous and stir to combine the ingredients. Replace the lid and leave the couscous for around 8 minutes to absorb the stock. Stir once halfway through this program then at the end of the cooking time use a fork to fluff the grains.

Use the "Keep Warm" setting to keep the couscous warm until you wish to serve. At the point of serving, stir in the chopped nuts and scatter over some chopped cherry tomatoes and coriander.