Heat one tablespoon of the oil in a saucepan gently fry the onion for about 5 minutes until translucent , stir in the spices and cook for a minute. Add the stock and bring to the boil, remove from the heat and stir in the couscous, allow to stand for about 5 minutes until the stock is absorbed.
Fluff up with a fork then add the other tablespoon of oil and all the remaining ingredients, season to taste with sea salt and black pepper
To toast pine nuts simply fry on a medium heat in a pan, shaking occasionally. Remove the seeds when they darken and become fragrant.