Lightly fry the chopped cloves of garlic for a few seconds until they turn golden; don’t let them burn. Add the chopped leek and diced pumpkin and courgette and leave to cook on a low heat. Add salt and pepper.
To make the couscous, bring the vegetable stock to the boil and pour over the dry couscous and stir well. Leave it for two minutes and then heat. Add a dash of extra-virgin olive oil and leave it for three minutes on a low heat, stirring well to separate the grains with a fork.
Once the couscous is ready, stir in the vegetables in a suitable dish. Add the raisins and almonds. You could finish it off by making a cumin-and- coriander vinaigrette (extra-virgin olive oil, half a spoonful of ground coriander, a pinch of cumin and a few drops of lemon juice).