Slice the onion thinly and fry in a heavy-bottomed pan or skillet with some cooking oil on medium heat until nicely caramelised. Add a pinch of sugar right at the end to give it an extra touch of sweetness. Put aside and let cool.
Meanwhile, inspect the couscous for impurities.
Bring a pot of stock or water to the boil at a ratio of 1 to 1,5. That's 1 part couscous and 1,5 parts liquid. The golden ratio. So if you want to cook 200g of couscous(serves two people), then bring 300g of liquid to the boil.
As soon as the liquid boils dump in the couscous and give it a little stir making sure they are not forming lumps. Place a lid onto the pot that fits tight. Move the pot to the side away from the stove and let it steam for exactly 5 minutes. Set a timer on your phone.
When the time is up, open up and behold the glory. Add the cumin powder and drizzle a bit of olive oil while fluffing it up with a fork.
Give the onions a rough chop so it's not too stringy. Add to the couscous.
If you plan on having it straight away then add the herbs and seasonings too. Otherwise, let it cool down a bit before adding the herbs.
Store in the fridge for up to 4 days airtight.
Can be frozen for longer storage.
Can be served as a side dish or used as a salad filler.