Spiced Herb and Almond Couscous

Serves 6

Ingredients:

1 tbsp olive oil

2 red onions, halved and sliced

425ml/¾ pt hot chicken stock

Pinch saffron threads

500g/1lb 2oz couscous



2 x 20g/1oz packs coriander, leaves only

50g/2oz toasted whole almonds

Handful Medjool dates, roughly chopped

Juice ½ lemon

AND THIS IS WHAT YOU DO………………

1.  Heat the oil in a large pan or roasting tray and once hot, add the onions. Fry for about five minutes until just softened. 

2.  Whilst frying, add the saffron to the stock, so the flavour and colour infuses.

3.  Add the couscous and stock, then cover for ten minutes. 

4.  Once the couscous has absorbed all the stock, quickly chop the coriander (this must be done at the last minute, or it will wilt) then fork it through the couscous with the almonds, dates and lemon juice, and serve straight away.

5.  To serve cold, leave to cool, then add the chopped coriander just before eating.