Algerian Vegetable Couscous

1. Slice the mushrooms, chop the onions and grate the carrots. Heat the oil in a large pain and saute until the vegetables soften. 2. Add the spices, the couscous, the lemon zest and the raisins. Stir until everything is well incorporated, then add the stock and the lemon juice. 3. Simmer for three minutes, then cover and remove from the heat source. Let stand for five minutes.