Peel and finely chop the 3 onions and 3 garlic cloves.

Finely chop the fresh coriander and set it aside for garnish.

Bring 240 ml of water to a boil with ground turmeric and 3 g of salt.

Place the 200 g fine couscous in a mixing bowl and drizzle with 15 ml olive oil.

Pour the turmeric water over the couscous and cover the bowl for 5 minutes.

Fluff the hydrated couscous thoroughly with a fork to separate the grains.

Heat 30 ml sunflower oil in a frying pan over medium heat.

Cook the chopped onions in the hot oil until soft and golden, about 10 minutes.

Add the chopped garlic and cook for 1 minute while stirring.

Stir in 30 ml mustard, black pepper, ground ginger, chili pepper, and the remaining salt.

Cook the onion mixture for 2 minutes until fragrant and lightly caramelized.

Fold the fluffy couscous into the seasoned onions until evenly coated.

Remove from the heat and sprinkle with the chopped fresh coriander before serving.