Saffron Couscous Salad

Couscous is extremely east prepare and very versatile once you know how you can add your own choice of flavours according to its use.

Cous Cous

Portions: 6 Portions

Preparation: 10 minutes plus 30 minutes standing

Ingredients

Couscous

  • 400g Couscous
  • 500ml Chicken or vegetable stock (you may use a stock cube for convenience)
  • 1 pinch of saffron strands
  • 5 tbsp. Chopped mint
  • 2 medium plum or vine ripened tomatoes diced
  • 1 large avocado, diced and a quarter of lime juice drizzled over it to stop it going brown
  • 2 spring onion finely chopped
  • Juice of 1 lime
  • 4 tbsp. Olive oil
  • maldon salt and freshly ground black pepper

Method

  1. Place the couscous and saffron strands in a bowl, (large enough to allow the couscous to swell) and mix well.
  2. Bring the stock to the boil and pour it over the couscous so that it just covered, if you need too you may add more later. Cover the bowl with cling film and leave it for 10 minutes to steam. The couscous should then have absorbed the stock and it should be tender not mushy, if it is still dry you may add a little more boiling stock and recover for a further 5 minutes.
  3. When the couscous is cool add all the remaining ingredients and mix it well so that it is well combined. Season with salt and pepper to taste, leave at room temperature for 15-30 minutes to allow the flavours to mingle. Serve or place in a covered container in the refrigerator for up to 1 day in advance.