This couscous recipe can be served warm as a side dish or cold as a salad. It is delicious served along side barbecued lamb kebabs with Moroccan spices, see below for kebab recipe.
Ingredients:
3 tbsp olive oil
1 clove of finely chopped garlic
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
350ml chicken stock
Pinch of saffron
6 spring onions, trimmed & thinly sliced
225g couscous
2 red chillies, de-seeded & very finely chopped
50g pinenuts, toasted
coarsely grated zest & juice of 1 lemon
1 1/2 tbsp chopped fresh coriander
1 1/2 tbsp chopped fresh mint
1 1/2 tbsp chopped fresh parsley
Method:
Heat 2 tbsps oil in a large pan, add garlic, cumin, coriander & paprika and fry for 1 minute, stirring.
2 tbsps olive oil, 1 clove finely chopped garlic, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp paprika |
Add stock and saffron and bring to the boil, add spring onions and pour in couscous in a steady stream and stir once. Cover with a lid, remove from heat and set aside for 5 minutes to swell and absorb liquid.
350ml hot chicken stock, a good pinch of saffron, 6 thinly sliced spring onions, 225g couscous |
If you are serving this as a warm side dish, fork in the rest of the oil and remaining ingredients and serve.
If serving cold as a salad, leave to cool and chill in fridge, when ready to serve add the remaining ingredients.
Great served with:
Lamb Kebabs with Moroccan spices
For links to low carb alternatives to this salad & flatbreads, see Lamb kebab recipe
Notes on Ingredients:
Red chillies, fresh coriander, mint & parsley all grown in Click & Grow Smart Garden
For information on smart gardens and a 10% discount in the Click & Grow Store, please see my Smart Garden page above.
Comments