Festive couscous

1. Finely dice one of the red onions. Add a big glug of olive oil to a large fry pan over medium heat and add the diced onion, cumin seeds and season with salt & pepper. Cook until the onion is golden and soft. 
2. Add the couscous to the pan and stir to coat. Pour over 2 cups of boiling water and remove from heat. Cover with a lid and leave to steam for at least 5 minutes. 
3. Uncover the couscous and fluff up with a fork, breaking up any lumps. Leave to cool. 
4. Place the cooled couscous into a large serving dish and douse generously with olive oil. Mix through the carrot, orange segments, remaining red onion (sliced in rings) and mint.

Tip: Add some dried stock powder to the couscous cooking water for extra flavour.

Tip: Quickly pickle your onions for a burst of colour and extra zing. Add the sliced red onions to a small pot with some Pams White Vinegar and 2 Tbsp of Pams Brown Sugar. Simmer for 5 mins before draining the liquid. Sprinkle the onions over the salad.