Sally Bee's Spicy Couscous

Method

Heat 1 tbsp olive oil in a large, lidded pan over a medium heat. Add the garlic, cumin, coriander and paprika and fry over a gentle 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 remaining ingredients now. Otherwise, leave the couscous to cool and chill in the refrigerator for 1 hour, then add all the other ingredients for a delicious cold couscous salad.

Hints 'n' Tips

Comments

Leave a Comment:

login to leave comments
Taste Blog

Chutneys are an amazingly varied array of sweet, tangy or hot condiments. They originally hailed from India as a type of preserve as an alternative to the subcontinents scarcity of sugar. Today, chu... keep reading

Accompaniment

Origin Pinot Grigio Organic