Crunchy Couscous Recipes

Steps:

• Combine broth, onions, apricots and oil in medium saucepan. Bring to boil on medium-high heat.
• Stir in couscous; cover. Remove from heat; let stand 5 min. Fluff couscous with fork.
• Add almonds and mint; mix lightly.

Steps:

• Boil a kettle. Tip the couscous into a large bowl, crumble in the stock cube, then add the turmeric, cinnamon and apricots, and season well. Pour over 500ml boiling water, give everything a quick stir, then cover with cling film and leave for 5 mins.
• Put half the sliced onions in a bowl with a good pinch of salt and the sugar, pour over enough boiling water to cover and leave to steep for 10 mins. (This will remove some of the onions' acidity and turn them a beautiful bright pink colour.)
• Heat enough oil to come about 5cm up the side of a deep saucepan. Once hot, fry the remaining onions in batches for 1-2 mins until golden and crispy. Drain on kitchen paper and sprinkle with salt.
• Use a fork to fluff up the couscous. Drain the steeped onions and stir through the couscous with the lemon zest and juice, olive oil and herbs. Tip onto a serving platter or bowl and scatter with the crispy onions and mint leaves.

Steps:

• Combine couscous with the water in a large heatproof bowl.
• Cover; stand 5 minutes or until water is absorbed, fluffing with fork occasionally.
• Toss chicken in flour, shake away excess.
• Dip chicken in small bowl containing combined egg and milk.
• Toss chicken in couscous; place on tray.
• Cover; refrigerate 20 minutes.
• Meanwhile, mash avocado with juice and chilli in small bowl, cover.
• Heat oil in large non-stick frying pan; cook chicken, in batches, until browned both sides and cooked through.
• Serve chicken with avocado mixture and mesclun combined with tomato, if desired.