Three Onion Couscous

Three Onion CouscousToday has been an odd day.

The cats were conspiring against me. Whilst I was showering, Lola decided the best place to sleep was the pile of clothes I had got out ready to wear today. And when she finally moved off them, Maisi decided to take her place. Luckily I was able to snag S’s jedi dressing gown (a Christmas present from his parents) to keep warm in. I know I could have found some other clothes to wear (as S kept suggesting I do) but I didn’t want to do that.

As well as that, a few minutes ago when I went to find the pictures for today’s post, I discovered that one of the folders of pictures was missing. One folder may not sound like much, but it was one of the main folders which holds several other folders. And my most recent back-up was, well… longer ago than it should have been. Sometime in the middle of last month… Luckily though S found copies of all the food pictures we’ve taken (and that’s quite a lot), so all is not lost. Though I’d dearly like to know where the original folder went…

We’ve made this recipe a few times and rather enjoyed it. It certainly makes a change from the usual boiled rice or noodles that we seem to live on most of the time. And it is almost ridiculously easy to make.

Three Onion Couscous

Three Onion Couscous

Source – Adapted from Fresh With Anna Olson

Servings – 2

Time – 25 minutes, approx


1dl couscous

1dl boiling water

1 onion, finely chopped

2-3 spring onions, finely chopped (amount is dependant on the size. Could also use leek, as the original recipe suggests)

2tsbp fresh chives, finely chopped

Olive oil

Salt, pepper and lemon juice, to taste


Place the couscous in a bowl. Pour the boiling water over the couscous, cover the bowl with a lid (or inverted plate) and leave for 10 minutes (or however long the package suggests).

Whilst the couscous is cooking, heat a frying pan. Add a small amount of olive oil and sauté the onion until caramelised. Set aside.

Briefly sauté the spring onion.

Once the couscous is ready, fluff with a fork. Mix in the onion and spring onion. Season with salt, pepper and lemon juice as desired. Stir in the chives, using some as a garnish as desired.

Delicious eaten hot or chilled.

Three Onion Couscous


Lady Joyful


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