Ainsley'S Spicy Casablanca Couscous - cooking recipe

Ingredients

2 tablespoons olive oil
1 garlic clove, finely chopped
1 tablespoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
350 ml chicken stock or 350 ml vegetable stock
good pinch saffron strand
6 spring onions, trimmed and thinly sliced
225 g couscous
1 lemon, juice and zest of
2 red chili, seeded and finely chopped
50 g pine nuts, toasted

Preparation

Heat 1 tbsp of the oil in large pan. add the cumin,garlic,coriander and paprika and fry over a gentle heat for 1 min,stirring.
Add the stock and saffron and bring to the boil. Add the spring onion and then pour in the couscous in a steady stream and give it a quick stir.
Cover the pan with a tight fitting lid, remove from the heat and set aside for 5 minutes, to allow the grains to swell and absorb the stock.
If you are serving this warm, stir in the rest of the oil and the remaining ingredients now. Otherwise allow the couscous to cool and chill in the fridge for 1 hour before adding the other ingredients for a yummy cold couscous salad.