I Love Couscous, it’s versatile, inexpensive and easy to make. It adds a wonderful texture to salads and soups and goes well with nearly any vegetable dishes and legumes.
Couscous is a good substitute for just about any dish that calls for rice and my recipe here is exactly created to serve this purpose. A tasty alternative to rice!
- Pinch of saffron threads
- 2 teaspoons boiling water
- 2 cups vegetable Stock
- 1 teaspoon olive oil
- Zest of a lemon
- Juice of half lemon
- Salt & pepper to taste
- I½ cups whole-wheat couscous
- Parsley leaves to garnish
- In a spice mortar, crush the saffron threads to form a powder. Pour into a small cup and pour over the boiling water. Stir and let it stand for 5 minutes. Then pass it through a small tea strainer, discard any saffron threads and keep the saffron infused water.
- In a large saucepan over medium heat, bring the vegetable stock to the boil. Stir in the lemon zest, saffron infused water, olive oil, lemon juice, salt and pepper.
- Add the couscous to the liquid mix and gently stir once. Let it come back to a gentle bubble. Once it starts to bubble, immediately cover the pan with the lid, remove from the heat and let it stand for about 10 minutes.
- Using a fork, fluff the couscous in the pan to break any clumps of couscous, season to your taste.
- Transfer the couscous to the serving dish, garnish with parsley leaves and serve with lemon wedges as a side to the main dish.