|
SAFFRON
CINNAMON COUSCOUS
3 1/2 cups
chicken stock
1 teaspoon saffron threads, crushed
4 cinnamon sticks
3 cups couscous
2 teaspoons vegetable oil
2 medium Spanish onions, chopped
3 cloves garlic, crushed
2 birdseye chillies, seeded, chopped
2 teaspoons ground cumin
Combine
stock, saffron and cinnamon sticks in
small pan. Simmer, covered, 15 minutes;
remove cinnamon sticks. Combine couscous
and hot stock in large bowl, stand 5
minutes or until stock is absorbed. Fluff
couscous with fork. Heat oil in large
pan, cook onion, garlic, chillies and
cumin, stirring, until onion is soft.
Add couscous to pan, stir until heated
through. |
 |
