Couscous Salad

1. 1

   Cook the couscous: place in saucepan with water (for every cup of couscous, add 2 cups of water), sprinkle chicken stock generously, add one table spoon of olive oil, and leave covered on medium heat.

2. 2

   Open cover every now and then and give couscous a stir.

3. 3

   DO NOT let the water boil - just slowly cook into couscous until soft.

4. 4

   Leave standing and covered for 2 minutes once done.

5. 5

   While couscous is cooking, slice onion to small squares and fry separately.

6. 6

   sprinkle some brown sugar sparingly to stop onion from burning.

7. 7

   Wait until brown and throw into eating bowl.

8. 8

   Cut the sundried tomatoes into smaller pieces (but not too small) and add to bowl.

9. 9

   Add the almonds to the bowl (if applicable).

10. 10

    The couscous should be ready by now.

11. 11

    Add it to bowl and mix everything thoroughly.

12. 12

    Crush 1 clove of garlic and add fenugreek (if applicable).

13. 13

    Mix everything well in the bowl.

14. 14

    Enjoy!

No additional tips available.