Directions

1. In a medium saucepan, bring the stock, salt, butter, and spices to a boil.
2. Stir in the couscous, cover tightly with a lid, and remove from heat. Let the couscous steam for 5 minutes.
3. Use a fork to fluff the couscous and break up any clumps, keep warm.
4. In a large skillet over medium high heat add olive oil, onions and garlic and cook until softened and caramelized.
5. Add sundried tomatoes, raisins and chickpeas, stirring together.
6. Add lemon zest and juice, season mixture well with salt and pepper.
7. In a large bowl, fluff the couscous with a fork to separate the grains.
8. Add the chickpea mixture, parsley and dill and toss to combine, season with salt and pepper.
9. Serve in a large serving bowl and garnish with almonds and mint.