Saffron Couscous Salad

Couscous is extremely easy to prepare and very versatile. Once you know how to make it you can add your own choice of flavours according to its use.

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Portions: 6 Portions



  • 200g Couscous
  • 250ml chicken or vegetable stock (you may use a stock cube for convenience)
  • 1 pinch of saffron strands
  • 1 tbsp. chopped mint
  • 1 tbsp. chopped flat leaf parsley
  • 1 tbsp. coriander
  • 2 medium plum or vine ripened tomatoes, diced
  • 1 garlic clove, crushed
  • 1 spring onion, finely chopped
  • 75g currants
  • 75g pine nuts (roasted)
  • Juice of 1 lime
  • 2 tbsp. olive oil

To Serve

  • 1 tbsp. flat leaf parsley, finely chopped


  1. Place the couscous and saffron strands in a bowl (one 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 to you may add more stock later). Cover the bowl with cling film and leave it for 15 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 it 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 it 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 a day in advance.
To Serve: Serve at room temperature with a little chopped parsley to garnish.