Sumac spiced courgettes with pine nuts and spinach

Put the couscous in a bowl and pour stock over it. Cover and set aside.

Toast the pine nuts in a small frying pan and set aside.

Slice the courgette into pound-coin thick slices, and shallow fry in the olive oil, liberally sprinkling with sumac during the cooking process.

Near the end of cooking, add the the spinach to the courgette pan and stir until wilted.

Uncover the couscous and fluff up with a fork. Stir the vegetables and pine nuts in, then finish with lemon juice and salt and pepper to taste.