This is based on a recipe I learnt over 10 years ago from a Roman chef friend called
Place cous cous in a bowl and pour in water. Stir in salt and pepper.
Fry onions, rosemary and cumin in oil until caramelised, stirring frequently. Add pinenuts and vinegar and cook over a high heat, stirring, until vinegar has almost evaporated. Tip mixture on top of cous cous and mix in. Stand 10 minutes then add spring onions, mix again and serve.
© 2003 Peter Gordon. All rights reserved.