Spicy couscous

Heat the stock until almost boiling.

Put the couscous in a glass bowl and pour in 500ml of the stock.

Add the cinnamon, cardamom pods, allspice and a little freshly grated nutmeg. Mix gently with a fork, place a plate on top and leave for 20 minutes until the stock is absorbed.

Meanwhile, preheat the oven to 170°C/gas 3.

Loosen the couscous with a fork. Add the raisins, olive oil and remaining stock.

Cover with foil and place in the oven to keep warm until ready to eat.