Add the dry cous cous to a large bowl and pour over 300mls of boiling veg stock (made with the stock cube).
Cover and let sit for 5 minutes.
Fluff the couscous with a fork, add your spices/seasonings and the juice of half a lemon, and mix well.
Add in the diced apple, crumbled feta, chopped nuts, raisins, fresh parsely and mix well until well combined.
Taste and season as required.
Cover and keep refrigerated until serving. This recipe will hold for about 3-4 days in the fridge so it is a great lunch box option to have with something like a grilled chicken breast/turkey burger etc.