Sally Bee's Spicy Couscous
Over a year ago
5,748 views
Ingredients
- 2 tbsp olive oil
- 1 garlic clove peeled and crushed
- 1 tbsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 350ml chicken or vegetable stock
- Good pinch of saffron strands
- 6 salad onions trimmed and thinly sliced
- 225g cous cous
- Coarsely grated zest and juice of 1 lemon
- 2 red chillies deseeded and very finely chopped
- 2 tbsp raisins
- 2 tbsp pomegranate seeds (optional)
- 55g pine nuts toasted
Accompaniment
SponsoredLouis Jadot Macon Blanc - Featured BBC 2 What to eat now
Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.
Method
-
1
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.
Comments (0)