Couscous Salad

Directions

1. 1
   Cook the couscous: place in saucepan with water (for every cup of couscous, add 2 cups of water), sprinkle chicken stock generously, add one table spoon of olive oil, and leave covered on medium heat.
2. 2
   Open cover every now and then and give couscous a stir.
3. 3
   DO NOT let the water boil - just slowly cook into couscous until soft.
4. 4
   Leave standing and covered for 2 minutes once done.
5. 5
   While couscous is cooking, slice onion to small squares and fry separately.
6. 6
   sprinkle some brown sugar sparingly to stop onion from burning.
7. 7
   Wait until brown and throw into eating bowl.
8. 8
   Cut the sundried tomatoes into smaller pieces (but not too small) and add to bowl.
9. 9
   Add the almonds to the bowl (if applicable).
10. 10
    The couscous should be ready by now.
11. 11
    Add it to bowl and mix everything thoroughly.
12. 12
    Crush 1 clove of garlic and add fenugreek (if applicable).
13. 13
    Mix everything well in the bowl.
14. 14
    Enjoy!