Boil a kettle. Tip the couscous into a
large bowl, crumble in the stock cube,
then add the turmeric, cinnamon and
apricots, and season well. Pour over
500ml boiling water, give everything
a quick stir, then cover with cling film
and leave for 5 mins.
Put half the sliced onions in a bowl with
a good pinch of salt and the sugar, pour
over enough boiling water to cover and
leave to steep for 10 mins. (This will
remove some of the onions’ acidity and
turn them a beautiful bright pink colour.)
Heat enough oil to come about 5cm up
the side of a deep saucepan. Once hot,
fry the remaining onions in batches for
1-2 mins until golden and crispy. Drain
on kitchen paper and sprinkle with salt.
Use a fork to fluff up the couscous.
Drain the steeped onions and stir through
the couscous with the lemonzest and
juice, olive oil and herbs. Tip onto a
serving platter or bowl and scatter with
the crispy onions and mint leaves.