Melt margarine in large pot over medium-low heat. Add onions; stir to coat. Cover pot and cook onons until very tender but not brown, stirring occasionally, about 35 minutes. Mix in ginger and turmeric. Add broth, olives, basil, mint and lemon juice. Bring to simmer. Mix in couscous. Cover pot, turn off heat and let stand until couscous is tender and all liquid is absorbed about 12 minutes. Fluff couscous with fork. Season to taste with salt and pepper. Mound couscous in bowl and serve.
From the Dinner Co-op