This is gorgeous, simply gorgeous with lamb, pork or chicken skewers, or, as part of an exotic vegetable feast.
1 cup couscous
300ml (just over 10 fl oz) boiling water
1½ Tbsp olive oil
1 large onion, peeled and sliced
2 wedges preserved lemon
2 Tbsp golden raisins, soaked in hot water for 10 minutes, drained
Few pinches ground cinnamon (⅛ tsp)
1 tsp ground coriander
¼ tsp ground cumin
½ tsp allspice
¼ tsp chilli powder
¼ cup shelled and skinned pistachio nuts
2 Tbsp extra virgin olive oil
2 Tbsp lemon juice
1 Tbsp flaky sea salt, or 1 tsp regular salt
Freshly ground black pepper to taste
2 Tbsp chopped mint
¼ cup pomegranate seeds
1 Put couscous in a china bowl and pour over boiling water. Stir once, then cover with a plate and leave for 10 minutes. Fluff up with a fork, cover again and cool.
2 Heat olive oil in a medium-sized frying pan (skillet) over medium heat and add onion. Lower the heat as soon as cooking commences, and cook gently for about 25 minutes, stirring often. If you hurry this process the onion will burn before it is tender, and a harsh flavour will develop. Slow and steady, with regular stirring, is the way to go to produce a good golden colour.
3 Rinse preserved lemon wedges under running water, dislodge pulp and discard, then pat rind dry and slice finely. Add preserved lemon and raisins to pan and cook for 2-3 minutes. Stir in spices, cook through for 1 minute, then stir in pistachio nuts.
4 Whisk extra virgin olive oil, lemon juice, salt and pepper together and pour over couscous. Mix with a fork. Add three-quarters of the spiced onion mixture and fold through with the mint and most of the pomegranate seeds. Pile couscous into a serving bowl and garnish with remaining spiced onion and pomegranate seeds. Serve.