Ingredients
1 tbsp rice bran oil
1 red onion, cut into 3 mm dice
1 onion, cut into 3 mm dice
1 bunch spring onions, sliced 3 mm
SIDS SALT & PEPPER to taste
3 cups couscous
2 tbsp extra-virgin olive oil
⅓ cup dried currants
Directions
Heat a frypan over high heat. Add the oil and swirl to coat the pan. When the oil shimmers, add the onions and spring onions whites and sauté, stirring, until golden, about 10 minutes. Season with SIDS SALT & PEPPER to taste.
Bring a kettle of water to a boil. In a large bowl, combine the couscous, olive oil, currants and the cooked onion mixture. Add 3¼ cups of boiling water to the mixture and stir quickly to blend. Immediately cover the bowl with plastic wrap, sealing it tightly against the bowl and allow to stand until the couscous is tender, about 30 minutes. Fluff the couscous with a fork and season with SIDS SALT & PEPPER to taste.
