Mix the couscous with the raisins in a bowl and pour over the boiling stock.
Cover with a dish towel, plate or plastic wrap to seal in the steam and let sit for 5 minutes.
Place the oil, lemon juice, garlic, spices, and salt in a jar with a screw-top lid and shake to mix.
Fluff the couscous with a fork to separate the grains and stir through the carrot, red pepper, onion, chickpeas and parsley.
Pour over the dressing and toss together until well combined.
Gather family and friends for a stunning lamb lunch this season.
Paul is making the most of Charlton Orchard's wonderful, local apples.