Couscous salad

From issue #9.
Photography by Photography by Becky Nunes.


tablespoons olive oil
1 large red onion, thinly sliced
1 clove garlic, crushed
1⁄2 teaspoon ground cardamom
250 ml chicken stock
250 grams instant couscous (Dish recommends Tipiak brand)
1 teaspoon salt
70 grams flaked almonds, toasted
1⁄4 cup chopped flat-leaf parsley or coriander
1 lemon


Heat the oil in a medium saucepan and add the onion, garlic and cardamom. Cook gently until the onion is tender, adding a little water if it starts to catch. Add the chicken stock and bring to the boil. Stir in the couscous and the salt, remove from the heat and cover tightly. Leave for 15 minutes. Fluff the couscous with a fork then add the almonds, herbs and a good squeeze of lemon juice.