Fragrant saffron couscous
Fragrant saffron couscous with its golden hue, delicate aroma and light fluffy texture, is a simple side dish that instantly elevates any meal.
Servings: 4 portions
Equipment
- 1 Heatproof bowl with a lid
Ingredients
- 500 ml water boiling
- A pinch of saffron strands
- ½ tsp salt
- 200 ml couscous
- 1 tbsp oregano
Vegetables
- 250 g mushroom
- 1 tbsp lemon juice
- 1 red or yellow bell pepper
- Oil to fry
Instructions
- If using A pinch of saffron strands, add to a mortar with 1/2 tsp saltand crush until you have a fine powder.
- Add 500 ml water, saffron and salt to a pot and bring to boil.
- Put 200 ml couscous and 1 tbsp oregano into a heat proof bowl with a lid and stir to mix the oregano with the couscous.
- Pour the boiling water over the couscous and seal with the lid to let the grains soak up the water.
- Quarter 250 g mushroom.
- Fry the mushrooms in a little oil.
- When the mushrooms have shrunk a bit, after about 5 minutes, add 1 tbsp lemon juice.
- Cut 1 red or yellow bell pepper in smaller pieces.
- When the couscous has soaked up all the water, about 10 minutes, stir with a fork to make it fluffy.
- Add the vegetables to the couscous, including the juice left in the pan from the mushrooms.
- Mix carefully.
- Serve as a side dish to your grilled meat or as a salad on its own.