Spicy couscous

Preparation time: 10 minutes
Cooking time: 30 minutes
Serves 4

Ingredients
255g couscous
400ml chicken/vegetable stock or water
1 onion, finely chopped
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp fennel seeds
1/2 small dried chilli
1 clove garlic, finely chopped
1 tbsp red wine vinegar
1 tsp sugar
Salt
Butter
Olive oil

Bring the stock to the boil and in a separate pan, slowly fry the onion in the olive oil and butter without colouring.
In a mortar and pestle, crush the cumin, coriander and fennel seeds, the chilli and a big pinch of salt.
Add the spices and garlic to the onion and continue to fry. They should be soft and sticky but not burnt or coloured.
Add the vinegar and sugar and reduce to a thick syrup.
Add the couscous and stir to coat with the mixture then ladle in the hot stock and simmer for 15 minutes until all the liquid has been soaked up.