Ingredients
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2 tablespoons olive oil
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1 tablespoon ground cumin
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1 teaspoon ground coriander
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1 teaspoon paprika
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350 ml chicken stock or 350 ml vegetable stock
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6 spring onions, trimmed and thinly sliced
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225 g couscous
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1 lemon, juice and zest of
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2 red chili, seeded and finely chopped
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50 g pine nuts, toasted
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1 garlic clove, finely chopped
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good pinch saffron strand
Instructions
- Heat 1 tbsp of the oil in large pan. add the cumin,garlic,coriander and paprika and fry over a gentle heat for 1 min,stirring.
- Add the stock and saffron and bring to the boil. Add the spring onion and then pour in the couscous in a steady stream and give it a quick stir.
- Cover the pan with a tight fitting lid, remove from the heat and set aside for 5 minutes, to allow the grains to swell and absorb the stock.
- If you are serving this warm, stir in the rest of the oil and the remaining ingredients now. Otherwise allow the couscous to cool and chill in the fridge for 1 hour before adding the other ingredients for a yummy cold couscous salad.