Step 1

Heat olive oil and butter or margarine in a large saucepan with a tight-fitting lid over medium heat and cook the onion for 5 minutes until soft but not coloured.

Step 2

Reduce heat to low, add the garlic, paprika, ground coriander, caraway seeds, tomato paste and couscous and stir until well combined. Season with salt and pepper.

Step 3

Add the boiling stock or water and stir quickly with a fork to combine. Remove from heat, cover with lid and stand for 5 minutes.

Step 4

Add the capsicum, currants, pistachios and lemon rind and stir with a fork to separate the grains and mix the ingredients.

Step 5

Serve this salad warm or at room temperature, alone or as an accompaniment to grilled or barbecued meats.