Persian Saffron Couscous

5 from 22 votes

Persian Saffron Couscous

This Persian Saffron Couscous is a great healthy recipe. You won't believe how quick & easy it is to cook. Couscous flavoured with stock, saffron, dried cranberries, Ras el Hanout, lemon and Olive Oil. Great served up as a side dish with Persian, Morrocan, Mediterranean or Israeli meals. Or serve cold as part of a salad, at a BBQ or add to you lunch box.

Prep Time5

Active Time5

Total Time10

Course: Lunch, Side Dish, Vegan, Vegetarian

Cuisine: Iranian, moroccan, Persian

Keyword: 10 minute, couscous saffron, couscous with saffron, lunchbox, Mediterranean, Middle Eastern, persian couscous, saffron cous cous, saffron couscous, Salad, spices

Yield: People

Calories: 240kcal

Author: Luke and Kay - Flawless Food

Ingredients

2 tablespoon Dried Cranberries
¼ teaspoon Saffron
250 ml Vegetable stock 1 cup
180 grams Couscous 1 cup
1 teaspoon Ras el hanout
1 tablespoon Lemon Juice
2 tablespoon Olive Oil

Instructions

(Optional step) To soften Dried Cranberries: Place dried cranberries into a bowl and pour enough boiling hot water to cover. Leave to soak until step.
Place saffron into a small bowl.
Make up the Vegetable stock with boiling water and use 2 tablespoon to mix in with the saffron.
Set the Saffron aside to soak the flavour and colour of the saffron whilst you make the couscous.
Place couscous in a large lidded pan or bowl. Pour the remaining hot stock over the top and pop lid on or cover with cling film/foil. Leave to soak up water for 5 minutes.
Fluff couscous up with a fork, add in the saffron mix you prepared earlier. Stir through.
Drain the cranberries and add them with the ras el hanout, lemon juice and olive oil. Combine ingredients and fluff with a fork.
Add salt & pepper to taste and serve immediately if having warm or refrigerate until needed if serving cold.

Video

Nutrition