Ingredients:
2 tablespoons olive oil
1 garlic cloves, finely chopped
1 tablespoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
350 ml chicken stock
10 g saffron strands
6 green onions, trimmed and thinly sliced
225 g couscous
1 coarsely grated lemons, juice and zest of
2 red chilies, seeded and very finely chopped
50 g pine nuts, roasted
Directions:
Heat 1 Tbsp of the oil in a large pan. Add the garlic, cumin, coriander and paprika and fry over a gently heat for 1 minute, stirring.
Add the stock and saffron and bring to the boil. Add the salad onions 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 remainig ingredients now. Otherwise, leave the couscous to cool and chill in the ridge fir 1 hour before adding all the other ingredients for a delicous cold couscous salad.
Servings: 10
Time preparation: 10 min.
Time total: 15 min.