1. Heat olive oil in a large, lidded pan over a medium heat. Add the garlic, cumin, coriander and paprika and fry over a gentle heat for 1 minute, stirring

2. Add the stock and bring to the boil. Add the salad onions, and then pour in the couscous in a steady stream and give a quick stir.

3. Cover the pan with a tight fitting lid, remove from the heatand set aside for 5 minutes to allow the grains to sewll and absorb the stock.

4. If you are serving this warm, stir in the lemon zest & juice, toasted pine nuts and chillies. Otherwise leave the couscous to cool and chill in the refrigerator for 1 hour, then add the lemon zest & juice, toasted pine nuts and chillies for a delicious cold couscous salad.