Pour the couscous in a bowl or ceramic dish and add the hot stock.

Stir using a fork and then cover the dish with a lid or plate. Let the couscous absorb the hot stock for about 10 minutes until tender.

In the meantime slice the zucchini in half lengthwise and remove the softer inner flesh using a teaspoon.

Dice the zucchini finely. In a pan pour a little olive oil and add the chopped garlic. Stir fry over medium-low heat for 2 minutes until fragrant. Then add the diced zucchini, cumin powder and cinnamon. Season with a little pepper and salt. Stir well and cook for 3 to 4 minutes until the zucchini starts to soften but keep it crunchy.

Then take the zucchini off the heat and transfer it to a clean plate. Put it aside to cool. Stir the cooked couscous, break up any lumps. Let it cool and then add it to a large mixing bowl together with the cooked zucchini, lemon juice and chopped parsley. Season with a pinch of pepper and salt.

Stir the couscous salad and check the seasoning one last time. Add extra pepper, salt, cumin powder or lemon juice to taste. Serve the salad lukewarm or cold.