Saffron couscous

    Saffron couscous, tossed with currants and seasoned with cumin and harissa is a lovely light dish. Serves 4 as a side dish, or 2 as a main dish salad.


    1 person made this

    Ingredients
    Serves: 4 

    • 2 tablespoons warm water
    • 5 saffron threads, or more to taste
    • 175g couscous
    • 250ml vegetable stock
    • 1 celery stalk, diced
    • 40g dried currants
    • 2 tablespoons extra-virgin olive oil
    • 1 tablespoon lemon juice
    • 1 teaspoon harissa, or to taste
    • 1/2 teaspoon ground cumin
    • sea salt to taste

    Method
    Prep:15min  ›  Extra time:35min  ›  Ready in:50min 

    1. Combine warm water and saffron together in a bowl.
    2. Mix couscous and vegetable stock together in a saucepan; bring to the boil. Remove saucepan from heat; cover saucepan and let sit for 5 minutes. Fluff couscous with a fork and transfer to a bowl.
    3. Stir saffron mixture, celery, currants, olive oil, lemon juice, harissa, cumin and sea salt into couscous. Refrigerate until chilled, at least 30 minutes.

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