Golden couscous with apricots and crispy onions

For special occasions I like to go the extra mile. Something so simple like couscous is really quick to make and can be a vehicle for maximum flavour.

Serves 6• Prep 15 mins • cook 20 mins

500g cous cous
1 vegetable stock cube / gel pot
2 tsp tumeric
1 tsp ground cumin
100g dried apricots chopped
3 red onions thinly sliced
1 tsp caster sugar
500ml veg oil
Zest an juice of 1 lemon
2 tbsp olive oil
Small bunch coriander, chopped
Small handful mint, chopped

1. Boil your kettle. Tip the cous cous into a large bowl, crumble stock cube or add stock pot, then tumeric, cinnamon and apricots and season well n pour over 500 ml hot water, stir then cover with cling film and leave for 5 mins.

2. Put half sliced onion in a bowl with a good pinch of salt and sugar, pour over enough boiling water to cover and leave to steep for 10 mins.

3. Heat enough oil to come about 5cm up the side of a deep saucepan. Once hot fry the remaining onions in batches until golden and crispy. Drain on kitchen paper and sprinkle with salt.

4. Use a fork to fluff up the couscous, Drain the steeped onions and stir through the couscous with lemon zest and juice and olive oil and herbs. Tip onto a serving platter t bowl and scatter with crispy onions and mint leaves.