Jazz up your grains with fried onions, mint and coriander, a touch of fruit and spices
Prep:15 mins
Serves 6
500g couscous1 vegetable stock cube2 tsp turmeric1 tsp ground cinnamon100g dried apricot, chopped3 red onions, thinly sliced1 tsp caster sugarabout 500ml vegetable or sunflower oilzest and juice 1 lemon2 tbsp olive oilsmall bunch coriander, choppedsmall handful mint, chopped, a few leaves reserved
STEP 1Boil 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.STEP 2Put 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.)STEP 3Heat 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.STEP 4Use 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.
