Golden Couscous With Apricots & Crispy Onions
This vibrant couscous salad is bursting with Moroccan flavors and textures. The fluffy couscous absorbs the fragrant spices and tart lemon juice, while the sweet apricots add a delightful contrast. Topped with crispy golden onions and fresh herbs, this dish is a feast for both the eyes and the taste buds.
— Constant Cookbook
Ingredients
- 500g couscous
- 1 vegetable stock cube
- 2 tsp turmeric
- 1 tsp ground cinnamon
- 100g dried apricots , chopped
- 3 red onions , thinly sliced
- 1 tsp caster sugar
- about 500ml vegetable or sunflower oil
- zest and juice 1 lemon
- 2 tbsp olive oil
- small bunch coriander , chopped
- small handful mint , chopped, a few leaves reserved
Instructions
- 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.
Cook Time
20M
Prep Time
PT15M
Yield
Serves 6
Nutrition
- Calories: 403 calories
- Fat Content: 8 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 67 grams carbohydrates
- Sugar Content: 11 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 12 grams protein
- Sodium Content: 0.6 milligram of sodium
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