Vegetable raisin curry
In a frying pan, heat the oil and sauté the onion and garlic for a few minutes until soft. Stir in the flour, curry powder and cayenne, and cook for 1 minute, stirring constantly. Stir in the vegetables, raisins, salt and half of the stock. Cover and bring to a boil over a high heat.
Reduce the heat to low and continue cooking, covered, for 10 minutes, stirring occasionally.
Bring the remaining stock to the boil in a small saucepan. Stir in the couscous and remove from the heat. Cover and leave to stand for 5 minutes or until the liquid is absorbed. Fluff the grains with a fork.
To serve, put the curry on a bed of couscous, sprinkle with the almonds and serve immediately.