- 500g couscous
Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…
- 1 vegetable stock cube
- 2 tsp turmeric
Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
- 1 tsp ground cinnamon
- 100g dried apricot, chopped
- 3 red onions, thinly sliced
- 1 tsp caster sugar
- about 500ml vegetable or sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- zest and juice 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- small bunch coriander, chopped
- small handful mint, chopped, a few leaves reserved
There are several types of mint, each with its own subtle difference in flavour and appearance.…
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 lemon zest and juice, olive oil and herbs. Tip onto a serving platter or bowl and scatter with the crispy onions and mint leaves.