Herbed moroccan couscous
Often mistaken for a grain, North Africa's staple, couscous, is actually tiny pasta made from a mixture of semolina, flour and water that is rolled into pellets and dried. Couscous absorbs other flavours easily and makes a lovely light accompaniment to many meals.
- Heat the oil in a large saucepan, then add the onion(finely diced) and cook for 8 minutes to soften but not brown. Add the stock and bring to the boil.
- Add the couscous, stir to combine and remove pan from the heat. Cover and leave to steam for 10 minutes.
- Fluff the couscous with a fork to separate grains. Stir through the herbs and juice (of 1 lemon) and season with salt and pepper.