Spiced Herb & Almond Couscous
This vibrant couscous dish is bursting with flavor, perfect for summer meals. Enjoy it warm or cold!
Ingredients
- 1 red onion, halved and sliced
- 425ml hot chicken stock (from a cube is fine)
- Pinch of saffron strands (optional)
- 1 fat red chilli, sliced
- 500g couscous
- 2 packs of coriander, leaves only
- 50g toasted whole almonds
- Handful of dates, roughly chopped (Medjool recommended)
- Juice of ½ lemon
Instructions
- In a roasting tray, heat some oil and add the sliced onions. Fry for about 5 minutes until softened.
- If using saffron, add the strands to the hot chicken stock to infuse flavor and color.
- Add the sliced chilli to the tray and fry for an additional minute, then remove from heat.
- Stir in the couscous and the infused stock, then cover the tray with cling film. Let it sit for 10 minutes.
- After the couscous has absorbed all the stock, chop the coriander and fluff it through the couscous along with the almonds, dates, and lemon juice.
- Serve immediately or allow to cool for a refreshing cold dish. Add chopped coriander just before serving chilled.
Nutritional Information (per serving)
- Calories: 297 kcal
- Fat: 6g
- Saturated fat: 1g
- Carbohydrates: 53g
- Sugars: 10g
- Fiber: 2g
- Protein: 10g
- Salt: 0.37g