Couscous with toasted almonds

Serve a bowl of this couscous with a spicy Moroccan soup for a hearty and warming meal.

Preheat oven to 110°C.
In a casserole, toss couscous, onion, oil, spices, pepper and salt. Stir in 400ml boiling water, cover and bake for 10 minutes.
Fluff with a fork, scatter with nuts and serve with harira.

Source

1 cup couscous

1/2 red onion, chopped

1 tbsp extra virgin olive oil

1/2 tsp each ground ginger, ground cinnamon and ground coriander

2 tbsp blanched almonds, toasted, chopped

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