Prep 10 mins
Cook 5 mins
We are big couscous fans in my house and this recipe that my husband found from Ainsley Harriot is really tasty. Great as a snack on it's own or as an accompaniment to roasted veggies or grilled meats and fish.
- 2 tablespoons olive oil
- 1 garlic clove, finely chopped
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 350 ml chicken stock or 350 ml vegetable stock
- good pinch saffron strand
- 6 spring onions, trimmed and thinly sliced
- 225 g couscous
- 1 lemon, juice and zest of
- 2 red chili, seeded and finely chopped
- 50 g pine nuts, toasted
- 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.
We are also big couscous fans, so quick and easy and versatile. this is a lovely version, Noo, and I particularly enjoyed the pinenuts in it. Served alongside a chicken potpie, this was a fabulous meal, DH has claimed any leftovers :) (not much ;) ) Thank you, much enjoyed, made for PRMR tag game.
Really great. Tonight the couscous was backed up by the chicken. Rich in flavor, marvelous texture and super quick to boot! No pine nuts in the house so I chopped some hazelnuts to get that crunch in.
We really enjoyed this. It was very flavorful, a nice blend of spices. I used chicken stock, but left out the chili as my guests are not big on spicy food. The texture was very light and fluffy, with the occasional crunch of the pine nuts for a nice contrast. This worked very well with the Moroccan lamb dish I served it with.