Name: Couscous salad
Total time: 50 min
Yield: Serves 4
Cuisine: Middle Eastern
Ingredients: 2 tbsp olive oil; 3 red onions thinly sliced; 2 tbsp ras el hanout; 200g couscous; 75g raisins; 500ml chicken stock hot; 90g rocket; a handful flat-leaf parsley roughly chopped; a handful mint roughly chopped; 50g flaked almonds toasted; a large pinch sumac (optional); 3 tbsp extra-virgin olive oil; 2 tbsp pomegranate molasses; 1 lemon juiced

A platter topped with a couscous salad, with green leaves and white cubes of feta cheese on top

2 tbsp olive oil
3 red onions
thinly sliced
2 tbsp ras el hanout
200g couscous
75g raisins
500ml chicken stock
hot
90g rocket
a handful flat-leaf parsley
roughly chopped
a handful mint
roughly chopped
50g flaked almonds
toasted
a large pinch sumac
(optional)

DRESSING

3 tbsp extra-virgin olive oil
2 tbsp pomegranate molasses
1 lemon
juiced

Method

step 1
Heat the oil in a large pan over a medium heat and cook the onions with a large pinch of salt for 5 minutes until beginning to brown. Pour in 250ml of water and rapidly boil for 10-15 minutes or until all the water has evaporated and the onions have softened. Turn down the heat and cook for 20 minutes more until the onions are sticky and caramelised. Stir in the ras el hanout and cook for another few minutes. Season and leave to cool.
step 2
Put the couscous and raisins in a large heatproof bowl and pour over the hot stock. Cover and leave for 10 minutes until all the stock has been absorbed, then fluff up with a fork. Leave to cool. 3 Make the dressing by whisking together the oil, molasses and lemon juice with plenty of seasoning.
step 3
Scrape the caramelised onions into the couscous. Add the rocket, herbs and dressing, and toss really well. Tip onto a platter and top with the flaked almonds and sumac, if using.