Cut one zucchini into rounds that are a little over ½ inch (1.27 cm) thick, then cut each round into 9 evenly sized pieces to end up with cubes of zucchini, thinly slice 1 onion, thinly slice 3 cloves of garlic and finely grate 1 large tomato

Add ½ tsp cumin powder into a bowl, along with ½ tsp ginger powder, ¼ tsp cinnamon powder, ½ tsp dried cilantro, ¼ tsp hot smoked paprika, ¼ tsp saffron threads and ⅛ tsp ground cloves, mix together until well combined

Heat a sauce pan with a medium to medium-high heat, add in 1 tbsp extra virgin olive oil, a generous ¼ tsp cumin powder, ¼ tsp cinnamon powder and 1 tbsp dried cilantro, mix together, after 1 minute add in a generous cup of vegetable broth, once it comes to a boil add in 1 cup of couscous, give it a quick mix, place a lid on the pan and turn off the heat

Meanwhile, heat a fry pan with a medium heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add in the sliced onion, chopped zucchini and sliced garlic, mix with the olive oil, after 6 minutes and the onion & zucchini are translucent, add in the spice blend, mix together until well combined, then add in the grated tomato and season with sea salt & black pepper, mix together and let it simmer on a medium heat for about 5 minutes

About 10 minutes after turning off the heat on the couscous remove the lid, add in 2 tbsp cashews and 2 tbsp raisins, using a fork fluff up the couscous

Grab the vegetables that have been simmering and transfer into serving dishes, top off with the couscous and sprinkle with freshly chopped parsley, enjoy!