Ingredients for Ainsley's Spicy Casablanca Couscous
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon paprika
- 1 cup chicken stock
- a pinch of saffron threads
- 2 spring onions, chopped
- 1 cup couscous
- juice of ½ lemon
- Chili
- Pine Nuts
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How to Make Ainsley's Spicy Casablanca Couscous
- Heat 1 tablespoon of olive oil in a large pan over medium heat.
- Add 1 teaspoon ground cumin, 2 cloves minced garlic, 1 teaspoon ground coriander, and ½ teaspoon paprika. Fry for 1 minute, stirring constantly, until fragrant.
- Pour in 1 cup hot vegetable stock and a pinch of saffron threads. Bring to a boil.
- Add 2 chopped spring onions (white and green parts) and then gradually add 1 cup couscous, stirring constantly to prevent clumping.
- Cover the pan tightly with a lid, remove from the heat, and let stand for 5 minutes to allow the couscous to absorb the liquid.
- (For warm couscous) Stir in 1 tablespoon olive oil, ½ cup chopped fresh cilantro, ¼ cup chopped toasted almonds, and the juice of ½ lemon. Season with salt and pepper to taste.
- (For cold couscous salad) Allow the couscous to cool completely. Once cool, refrigerate for at least 1 hour before stirring in the remaining ingredients (olive oil, cilantro, almonds, lemon juice, salt, and pepper).
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
45g
Fat
38g
Carbs
70g
