Heat the oil in a frying pan. Add the onion and garlic cooking until the onions are a softened and/or a golden brown. Prepare the stock cubes in the boiling water. Once the onions are ready add the Moroccan spice and stir through. Pour in the dried rice and add the water stock, stirring to mix. Cover with tin foil and leave to cook for 10-15 minutes until the rice is cooked. Once the rice has cooked stir through the currents, lemon and almonds, season with salt and pepper. Remove from the heat.