Who said salads are boring? A taste sensation  beyond compare!

I have fresh chillies listed in this recipe although you’ll see from the video that I sometimes cheat and use prepared chillies – you can use either, it’ll still taste amazing!

Ingredients

1 tablespoon olive oil

1 garlic clove, crushed

1 tablespoon ground cumin

1 teaspoon ground coriander

1 teaspoon paprika

350ml (12 fl oz) chicken or vegetable stock

Good pinch saffron strands

6 salad onions, trimmed and thinly sliced

225g (8oz) couscous

Coarsely grated zest and juice of 1 lemon

2 red chillies, seeded and very finely chopped

2 tablespoons raisins

2 tablespoons pomegranate seeds

50g (2oz) pine nuts, toasted

• Heat 1 tablespoon of the oil in a large pan.  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, add the remaining ingredients now.  Otherwise, leave the couscous to cool and chill in the fridge for 1 hour before adding all the other ingredients for a deliciously cold couscous salad.

Give it a go and let me know what you think? x

Thank you to Richwood Jones for the use of their amazing kitchen.