Heat half the oil in a wide deep pot and add the cous cous. Fry, stirring constantly to prevent it getting too dark and when evenly coloured tip it into a bowl.
Add the remaining oil to the pot and fry the onion and garlic until coloured and beginning to caramelise. Return the cous cous to the pot along with the seaweed and soy sauce.
This will keep for 2 days in the fridge. Bring to room temperature before serving.
© 2010 Peter Gordon. All rights reserved.