Couscous and Herb Stuffing

Ingredients:

22 tbsp oil
225g onions roughly chopped
1 garlic clove crushed
100g couscous
salt and freshly ground black pepper
1 level tsp paprika
zested rind of 1 lemon
1 level tbsp chopped fresh herbs
1 medium egg

Directions:

Heat the oil in a saucepan and gently fry the chopped onion with the lid on for 3 to 5 minutes on the simmering plate until soft but not coloured.
Add garlic and cook for 30 seconds.
Place the couscous in a heatproof bowl with the pepper and 1 level tsp salt.
Pour boiling water over to cover the couscous by 5mm.
Cover the leave in the simmering oven for 20 minutes then fluff up with a fork
Stir onions and remaining ingredients into couscous and season.
Cool then spoon into a buttered 450g loaf tin.
Cover with buttered foil and bake in the roasting oven for 45 minutes or in the baking oven for 1 hour if space is limited.
Turn out to serve.

Serves 8