This Persian Saffron Couscous is a great healthy recipe. You won’t believe how quick & easy it is to cook. Couscous flavoured with stock, saffron, dried cranberries, Ras el Hanout, lemon and Olive Oil.
INGREDIANTS Serves 4
4 tablespoons dried cranberries
Half a teaspoon Saffron
500 ml Vegetable stock
360 grams Couscous
2 teaspoon Ras el hanout
2 tablespoon Lemon
4 tablespoon Olive Oil
METHOD
Place dried cranberries into a bowl and pour enough boiling hot water to cover. Leave to soak until step.
Place saffron into a small bowl. Make up the Vegetable stock with boiling water and use 2 tablespoons to mix in with the saffron.
Set the Saffron aside to soak the flavour and colour of the saffron whilst you make the couscous.
Place couscous in a large lidded pan or bowl. Pour the remaining hot stock over the top and pop the lid on or cover with cling film/foil. Leave to soak up water for 5 minutes.
Fluff couscous up with a fork, add in the saffron mix you prepared earlier. Stir through.
Drain the cranberries and add them with the ras el hanout, lemon juice and olive oil. Combine ingredients and fluff with a fork.
Add salt & pepper to taste.
Serve immediately if serving warm.
Original Recipe Sabrina Ghayour
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