Couscous Salad With Saffron, Dried Fruit And Pine Nuts
This flavorful and aromatic dish combines the nutty taste of whole-wheat couscous with the sweetness of dried fruits, a hint of citrus, and the richness of saffron. The blend of spices and fresh herbs creates a vibrant medley of flavors that will surely delight your taste buds. Serve this dish as a side or a light main course for a memorable and satisfying meal.
— Constant Cookbook
Ingredients
- 1 orange
- 1/8 tsp. saffron threads
- 1 1/2 Tbs. olive oil
- 1 1/2 cups whole-wheat couscous
- 1/3 cup thinly slivered dried apricots
- 1/4 cup golden raisins
- 2 cups water
- 1/2 tsp. salt, plus more, to taste
- 1/4 tsp. ground cinnamon
- 1/2 cup chopped fresh mint
- 1/2 cup pine nuts, toasted
- 1/4 cup fresh lemon juice
- Freshly ground pepper, to taste
Instructions
- Zest the orange to yield 1 tsp. grated zest. Juice the orange and reserve 1/4 cup juice.
- In a dry fry pan over medium heat, shake the saffron threads until fragrant and a shade darker, about 1 minute. Transfer the saffron to a small bowl and, when cool, crumble with your fingertips.
- Put the couscous in a large bowl, drizzle the olive oil on top and stir well to coat. Scatter the couscous with the apricots and raisins.
- In a small saucepan over high heat, bring the water to a boil. Stir in the saffron, the 1/2 tsp. salt and the cinnamon and pour over the couscous. Cover the bowl tightly with aluminum foil and let stand until the couscous is tender and the liquid is absorbed, about 5 minutes.
- Remove the foil and fluff the couscous grains well with a fork. Stir in the mint, pine nuts, orange zest, orange juice and lemon juice. Season with salt and pepper. Serves 4.
- Adapted from Williams-Sonoma <i>Eat Well,</i> by Charity Ferreira (Oxmoor House, 2008).
Yield
Serves 4.
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