Name: Saffron cinnamon couscous
Cook time: 20 min
Total time: 20 min
Yield: 8
Ingredients: 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

Ingredients

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

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.

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Ingredients

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