200 ml (7 fl oz)vegetable stock
200 ml (7 fl oz) orange juice
1 teaspoon ground cinnamon
½ teaspoon ground coriander
250 g (8 oz) couscous
75 g ( 3 oz)raisins
2 ripe tomatoes, chopped
¼ preserved lemon, chopped
½ bunch of parsley, roughly chopped
½ bunch of mint, roughly chopped
1 garlic clove, crushed
4 tablespoons extra virgin olive oil
Salt and black pepper
Combine the stock, orange juice, spices and ½ teaspoon salt in a saucepan. Bring to the boil and stir in the couscous. Remove from heat, cover and leave to cook for 10 minuets.
Put the raisins, tomatoes, preserved lemon, if using herbs, garlic and oil in a large bowl and toss well. Stir in the soaked couscous and season with salt and pepper. Serve warm or leave to cool and serve at room temperature.