Spiced herb & almond couscous

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Jane Hornby

2 ratings

Recipe by Jane Hornby

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1. Heat some oil in a roasting tray and then add the onions and fry for about 5 mins until just softened. While you're frying, add the saffron strands to the stock if using, so the flavour and colour infuses. (If you are making the Fragrant chicken too (see 'Goes well with') use the same pan to add flavour to this dish and leave the juices in there, but you can tip out some of the chicken fat if you like).
2. Tip the chilli into the tray, fry for 1 min more, then take off the heat. Add the couscous and stock, then cover with cling film for 10 mins. Once the couscous has absorbed all the stock, quickly chop the coriander (if you chop it too soon it will start to wilt), then fork it through the couscous with the almonds, dates and lemon juice and serve straight away. To serve cold, leave to cool, then add the chopped coriander just before eating.

Per serving

297 kcalories, protein 10g, carbohydrate 53g, fat 6 g, saturated fat 1g, fibre 2g, salt 0.37 g

Latest comments and suggestions

• PoshPaws

  07 July 2008

  PoshPaws rated and commented on this recipe

  

  This was the first time I'd ever attempted to play with couscous and I was agreeably surprised! My 9yo son was a bit over-faced by the Coriander in it (which I would omit for him next time), but otherwise, it was a hit. (Even cold, the next day, as this recipe makes waaaay too much for four people!).

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• Samgoose

  31 July 2008

  Samgoose commented on this recipe

  This was a delicious recipe. I didn't use Saffron as its pretty pricey but added raisins and served with diced pork marinated in natural yoghurt and curry powder fried in light olive oil and with natural youghurt and mango chutney dressing (half and half).

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• Nicola's Rec

  10 November 2008

  Nicola's Rec rated and commented on this recipe

  

  Esy to make and the leftovers were great for lunch the next day. I needed to add more liquid to cover the cous-cous

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Ingredients

• red onion , halved and sliced
• 425ml hot chicken stock (from a cube is fine)
• pinch saffron strands, optional
• 1 fat red chilli , sliced
• 500g couscous
• 2 x 20 packs coriander , leaves only
• 50g toasted whole almonds
• handful dates , roughly chopped (we used medjool dates)
• juice ½ lemon

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Difficulty and servings

Serves 6

Easily doubled

Preperation and cooking times

Prep 5 mins

Cook 5 mins

Low-fat

Ingredients

• red onion , halved and sliced
• 425ml hot chicken stock (from a cube is fine)
• pinch saffron strands, optional
• 1 fat red chilli , sliced
• 500g couscous
• 2 x 20 packs coriander , leaves only
• 50g toasted whole almonds
• handful dates , roughly chopped (we used medjool dates)
• juice ½ lemon

Per serving

297 kcalories, protein 10g, carbohydrate 53g, fat 6 g, saturated fat 1g, fibre 2g, salt 0.37 g

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