Ingredients
480ml hot stock - chicken or vegetable
½ tsp cumin
¼ tsp cinnamon
240g couscous
2 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
½ tsp course ground black pepper
80g raisins (I like Whitworths Chilean flame but any will work)
80g pine nuts
25g parsley, finely chopped
10 pepperdews
200g feta, crumbled

Method
Put the cumin and cinnamon into the hot stock, add the couscous and stir.  Cover the bowl with a plate or cling film and leave for 5 minutes. Meanwhile toast the pine nuts in a hot dry pan until golden.

With a fork fluff up the couscous and test to see if it is soft enough.  If not add 2 tbsp of boiling water and leave for another 2 minutes. Add the olive oil, lemon juice and pepper and mix.  Add the rest of the ingredients, stir and check the seasoning.  Add a touch of salt if needed and serve.