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.