Recipe

Saffron cinnamon couscous

  • 20 mins cooking
  • Serves 8
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Ingredients

Saffron cinnamon couscous
  • 3 1/2 cup (875ml) chicken stock
  • 1 teaspoon saffron threads
  • 4 cinnamon sticks
  • 3 cup (600g) couscous
  • 2 tablespoon vegetable oil
  • 2 red onions (340g), chopped finely
  • 3 clove garlic, crushed
  • 2 fresh red thai (serrano) chillies, chopped finely
  • 2 teaspoon ground cumin
  • 3/4 cup (105g) slivered almonds, roasted
  • 1 cup coarsely chopped fresh coriander
  • salt and pepper, to taste

Method

Saffron cinnamon couscous
  • 1
    Bring stock, saffron and cinnamon to the boil in small saucepan. Reduce heat; simmer, covered, 15 minutes. Remove cinnamon.
  • 2
    Combine couscous and hot stock in large heatproof bowl, cover; stand about 5 minutes or until liquid is absorbed, fluffing with fork occasionally.
  • 3
    Meanwhile, heat oil in large frying pan; cook onion, garlic, chilli and cumin, stirring, until onion softens.
  • 4
    Add couscous to pan; stir until heated through. Stir in nuts and coriander; season to taste.