Saffron Couscous with Cranberries and Almonds

Saffron couscous with cranberries and almonds (1 of 14)

COUSCOUS | A versatile and popular alternative to rice and pasta

Couscous. A staple in North Africa, not many know how versatile these small steamed balls of semolina can be. Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a popular alternative to rice and pasta.

In Morocco, Algeria, and Tunisia, couscous is steamed over a simmered stew after being tossed with a little water or oil and water. This takes much longer than the ‘instant’ method, whereby couscous is boiled in water or stock for 5 minutes and then steamed for another 5 minutes before being “fluffed up” with a fork.

For myself, the beauty of couscous lies with its cross functional applicability between a pilaf and a salad. For this simple recipe, I have added a pinch of saffron to add a bit of colour and delicate taste. For some tangy sweetness I added some cranberries and for the crunch factor, some crushed roasted almonds. Feel free to throw in some pine nuts too!

Saffron couscous with cranberries and almonds (2 of 14).jpgSaffron couscous with cranberries and almonds

TOTAL TIME: 20 minutes | SERVES: 4 

INGREDIENTS:

  • 2 chopped shallot
  • Juice of one lemon
  • 1 cup of wholemeal couscous (or plain)
  • 1.5 cups of water (if using wholemeal)
  • pinch of salt and black pepper, to taste
  • pinch of saffron threads
  • 1 tablespoon of extra virgin olive oilSaffron couscous with cranberries and almonds (12 of 14)

METHOD:

1. Soak saffron threads in half cup of boiling water to release the flavours. Remember, a little pinch of saffron goes a long way.

Saffron couscous with cranberries and almonds (10 of 14)

2. In the meantime, chop the shallots.

Saffron couscous with cranberries and almonds (11 of 14)

3. Roast the almonds on medium-high heat by stirring gently on a pan (about 1-2 minutes). Once roasted, crush with mortar and pestle. Saffron couscous with cranberries and almonds (13 of 14)Saffron couscous with cranberries and almonds (7 of 14)

4. Pour tablespoon of olive oil into a saucepan on medium-high heat. Throw in shallots and stir for one minute.Saffron couscous with cranberries and almonds (9 of 14)

5. Add the remaining cup of water. Once boiling, throw in the couscous, add a pinch of salt and pepper and let it cook for 5 minutes before closing the lid. Let it rest for another 5 minutes.Saffron couscous with cranberries and almonds (8 of 14)

6. Juice the lemon and remove the pips.Saffron couscous with cranberries and almonds (6 of 14)

7. Once couscous is done, remove the lid from the saucepan and pour in the lemon juice, cranberries, and crushed almonds. Fluff with fork until fluffy in texture.Saffron couscous with cranberries and almonds (5 of 14)

8. Serve while warm. Feel free to sprinkle some pine nuts an additional cranberries on top for garnishing.Saffron couscous with cranberries and almonds (4 of 14)

 

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