The point here is that the couscous should be swarming with treats and colours. You shouldn’t be having to inspect little flecks as if they infiltrated via a messy cook. This is great served with barbecued lamb.
Ingredients
1 medium cucumber, peeled, deseeded and finely diced
Mix the cucumber with the sea salt and tip into a colander set over a bowl. Leave to drain for 30 minutes.
Meanwhile pour the sunflower or light olive oil into a saucepan (it should be about 2.5cm deep) and fry the onions over a medium heat, moving them often, for 1½-2 minutes until golden brown. Remove the onions with a slotted spoon and drain on kitchen paper