|1 tablespoonOlive oil|
|1/2 teaspoonGarlic; crushed|
|1/2 tablespoonGround Cumin|
|1/2 teaspoonGround Coriander|
|175 mililitersChicken or Vegetable stock|
|3 Spring Onions|
|1/2 Lemon; zest + juice|
|1 Red Chilie; deseeded & finely chopped|
|25 gramsPine nuts; toasted|
Spicy Couscous Preparation
1. Heat olive oil in a large, lidded pan over a medium heat. Add the garlic, cumin, coriander and paprika and fry over a gentle heat for 1 minute, stirring
2. Add the stock and bring to the boil. Add the salad onions, and then pour in the couscous in a steady stream and give a quick stir.
3. Cover the pan with a tight fitting lid, remove from the heatand set aside for 5 minutes to allow the grains to sewll and absorb the stock.
4. If you are serving this warm, stir in the lemon zest & juice, toasted pine nuts and chillies. Otherwise leave the couscous to cool and chill in the refrigerator for 1 hour, then add the lemon zest & juice, toasted pine nuts and chillies for a delicious cold couscous salad.
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3 years, 4 months, 1 days, 10 hours, 11 minutes ago