Saffron Pearl Couscous Salad
Yield – 1 litre *will keep 3 days refrigerated
Ingredients:
– 1 pinch saffron threads
– 1 cup pearl couscous
– ½ cup olive oil
– ¼ cup almond pieces, roasted
– ¼ cup dried cranberries
– ¼ cup dried apricots, coarse chopped
– ¼ cup pepitas, lightly toasted
– 1 cup canned chickpeas
– 4 tbsp flatleaf parsley, coarse chopped
– 2 tbsp mint, coarse chopped
– Juice and zest of 1 lemon
– Sea salt & pepper to taste
Directions:
1. In a medium sauce pot, bring water to a boil with the saffron and allow to steep for 3 minutes
2. Add couscous and cook on medium high for approximately 8 minutes or until tender but still firm – it should not be crunchy
3. Drain cooked couscous in a colander and spread on a tray to cool
4. Drizzle with olive oil and stir to prevent sticking
5. Once cool, add couscous and remaining ingredients to a mixing bowl and evenly blend
6. Season to taste
