I love simple food. I also love left overs too. Most weeks I tend to cook at least one thing in a big batch to reheat for dinners or lunches or something that I can stow away for work lunches. I like to be organised when it comes to the fridge and my menu planning. I hate wasting food, I don’t like to cook when I feel uninspired hence the need to have something quick to put together at a moments notice of hunger.
One thing that I love is slow cooked caramelised onions that are sweet and tender, this salad is definitely for the onion lovers out there. You can always adjust the amount of onion in this recipe as my two onions may seem ridiculous. I often make cous cous for lunches at work, you can add anything on top like cooked meats or more fruit.
We cooked up some lamb chops along with our cous cous and served it with a simple tomato salad and a good dollop of yoghurt. I cooked a couple of extra bits of lamb for my lunches too.
- 1 cup of couscous
- 60gm butter
- 2 tbsp olive oil
- 2 lge brown onions, finely sliced
- 1 tsp cumin powder
- 2 tbsp Olive oil
- ½ cup of white wine
- 3 tbsp butter
- 8 dried apricots, finely sliced
- ¼ cup sunflower seeds, toasted
- 2 tbsp parsley, finely diced
- ½ lemon, juiced
- Salt and pepper
- 4 Lamb chops, cooked
- Place the couscous into a bowl add the butter and olive oil and cover with 1 cup of boiling water. Mix the couscous and then cover with cling film and allow to rest for 10 minutes. Remove the plastic and using a fork fluff up the couscous.
- Meanwhile, heat the remaining olive oil in a saucepan over a moderate heat. Add the onions and cumin powder to the pan and cook gently for 1 – 2 minutes stirring continuously ensuring they do not burn. Add the wine and continue to stir. Once the wine has evaporated add the remaining butter. Turn the heat down and allow the onions to cook gently stirring often to stop sticking. They should become opaque with a slight brown colour. Add the onions to the couscous.
- Add the remaining ingredients to the couscous; apricots, sunflower seeds, parsley, lemon juice and salt and pepper. Stir to combine and serve along with the lamb and a little tomato and cucumber salad.