Moroccan inspired couscous with seasonal vegetables – Hill & Vale

Ingredients

• 400 mls hot vegetable stock
• 200g couscous
• 3 cloves garlic, crushed
• ½ red chilli ( deseeded and diced)
• 4-5 pieces of purple sprouting broccoli (cut lengthways)
• 2 carrots (peeled and chopped)
• h andful of raisins
• s alt & black pepper
• 1-2 tsp Baharat spice blend
• 90g pine nuts ( toasted lightly)
• olive oil
• l emon juice