How to make pearl couscous salad?

Put a saucepan on the heat with 250 ml of stock and when the stock comes to a boil, pour it over the couscous. Cover the bowl with cling film and leave the couscous to hydrate for 3 minutes. After this time, stir to loosen the couscous.

Wash and dice the pepper, pumpkin and zucchini into small cubes. Peel and chop the garlic cloves.

Put a pan on the heat with three tablespoons of olive oil. Add the chopped garlic and sauté. When they start to brown, add the parsley, green pepper, pumpkin, a pinch of salt and black pepper to taste. Sauté for a couple of minutes. Then add the cumin, cinnamon, curry, grated ginger and sultanas. Sauté for a few more minutes.

Put the couscous in a large bowl with a drizzle of olive oil. Add the sautéed couscous and mix well.

Serve the Moroccan couscous with vegetables and sultanas. Add some chopped coriander.