Spiced Herb and Almond Couscous

 

Serves 6

 

 

 

Ingredients:

 

• 1 tablespoon olive oil

• 2 red onions, halved and sliced

• 425ml/¾ pt hot chicken stock

• Pinch saffron threads

• 500g/1lb 2oz couscous

• 2 x 20g/1oz packs coriander, leaves only

• 50g/2oz toasted whole almonds and/or cashew nuts

• Handful Medjool dates, roughly chopped

• Juice ½ lemon

 

 

 

 

Method

 

1.  Heat the oil in a large pan or roasting tray and once hot, add the onions. Fry for about five minutes until just softened. 

 

2.  Whilst frying, add the saffron to the stock, so the flavour and colour infuses.

 

3.  Add the couscous and stock, then cover for ten minutes. 
 

4.  Once the couscous has absorbed all the stock, quickly chop the coriander (this must be done at the last minute, or it will wilt) then fork it through the couscous with the almonds, dates and lemon juice, and serve straight away.
 

5.  To serve cold, leave to cool, then add the chopped coriander just before eating.