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Orange, almond and saffron couscous

Name: Orange, almond and saffron couscous
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Ingredients: Grated zest of 1 large orange, plus 2 cups (500ml) strained freshly squeezed juice; 3 tsp Dijon mustard; 2 tbs extra virgin olive oil; 2 tsp finely chopped fresh ginger; 1/2 tsp ground cumin; 1 1/3 cups (265g) instant couscous; 1 cup (250ml) chicken stock, heated with a pinch of saffron threads; 1 tbs lemon juice, or more to taste; 1/4 cup flaked almonds, toasted; 1/2 cup each chopped coriander and mint

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by Belinda Jeffery

Cook and author

Oct 09, 2015

Fluffy couscous with warming saffron and crunchy almonds - yum!

Grated zest of 1 large orange, plus 2 cups (500ml) strained freshly squeezed juice
3 tsp Dijon mustard
2 tbs extra virgin olive oil
2 tsp finely chopped fresh ginger
1/2 tsp ground cumin
1 1/3 cups (265g) instant couscous
1 cup (250ml) chicken stock, heated with a pinch of saffron threads
1 tbs lemon juice, or more to taste
1/4 cup flaked almonds, toasted
1/2 cup each chopped coriander and mint

Method

1.

Bring orange juice to the boil in a pan over medium-high heat. Reduce to medium heat and simmer for 18-20 minutes until it has reduced to about 1/3 cup (80ml) syrupy juice, watching as it might bubble over.
2.

Place orange zest, mustard, oil, ginger, cumin, reduced juice and 1 tsp salt in a large heatproof bowl and mix well. Stir in the couscous, then pour over the hot, saffron-infused stock. Stir, then cover bowl with plastic wrap and stand for 12 minutes or until stock is absorbed.
3.

Fluff the couscous with a fork, then mix in lemon juice, salt and pepper to taste. Just before serving, fold through the almonds and chopped herbs, then transfer the couscous to a large platter.