Place couscous in a mixing bowl with crushed garlic.
Boil the kettle. Once it is boiled, measure 150ml of boiling water into a jug and dissolve a vegetable stock cube in the water. Pour water over the couscous. If it doesn’t cover the couscous, then add more water. Leave for 10 minutes.
Meanwhile, juice the lemon, chop the tomatoes and chop the parsley.
When the couscous has absorbed the water, fluff it with a fork.
Gently stir through the olive oil, the lemon juice, the parsley, the tomatoes and the raisins.