Moroccan Couscous (vegan)

1 cup of cooking liquid (water or stock)
1 tbsp margarine
¼ tsp salt (optional)
1 cup Instant couscous
¼ cup currants or raisins
¼ tsp ground cinnamon
¼ tsp ground turmeric
¼ tsp ground cumin

1. In a medium saucepan, bring the cooking liquid, butter, currants and raisins to the boil over medium heat.

2. Gradually, stir in the couscous

3. Remove from heat, cover and set aside to steep for a minimum of 5 minutes.

4. Fluff with a fork before serving

Try adding - celery, cherry tomatoes or beans and pulses for a cold great summer salad.