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1
Combine first 10 ingredients in a small bowl or jar. (These are fairly forgiving. You can double or triple the quantities and leave them in a jar for next time.).
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2
Toast almonds and pine nuts if not already done. Careful NOT to burn. Can place in a non stick fry pan or a saucepan on low heat until they start to brown or are golden. Remove from heat, place on a towel or paper towels to cool. Nuts keep browning slightly after being removed from their heat source.
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3
Put couscous and raisins in a bowl and pour boiling water and orange juice over them. Allow to sit while you cook. (Adjust the water/juice to the instructions of how to cook the couscous. Try not to add too much liquid, it will go soggy).
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4
Over medium to high heat, put oil in a large fry pan with approximately 2tb of the mixed spices. Cook through til fragrant (1-3 minutes).
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5
Add garlic and ginger and cook for a further 2 minutes. Stirring and careful not to burn.
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6
Add onion, cook til transparent. Add mince, cook til browned. Add carrot, mix through then add cabbage, a bit at a time so it reduces. Add capsicum (red pepper).
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7
Taste for flavours. Season with salt or pepper or if you have more spices left, add more if necessary.
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8
Add nuts, cous cous and raisins and mix through.
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9
Serve.
