Ainsley's Spicy Casablanca Couscous

Ainsley's Spicy Casablanca Couscous created by IngridH

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.

Ready In:
15mins
Yields:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Noo8820
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@Noo8820
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"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."

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  1. hilloa1
    how many calories per serve in this dish
  2. Karen Elizabeth
    Ainsley's Spicy Casablanca Couscous Created by Karen Elizabeth
  3. Karen Elizabeth
    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.
  4. Annacia
    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.
  5. IngridH
    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.
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