- STEP 1
Put the couscous in a bowl and pour stock over it. Cover and set aside.
- STEP 2
Toast the pine nuts in a small frying pan and set aside.
- STEP 3
Slice the courgette into pound-coin thick slices, and shallow fry in the olive oil, liberally sprinkling with sumac during the cooking process.
- STEP 4
Near the end of cooking, add the the spinach to the courgette pan and stir until wilted.
- STEP 5
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.