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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|Serving Size: 1 Serving (60g)|
|Recipe Makes: 2|
|Calories from Fat: 102 (65%)|
|Amt Per Serving||% DV|
|Total Fat 11.3g||15 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 4.7g|
|Cholesterol 0mg||0 %|
|Sodium 8.4mg||0 %|
|Potassium 315mg||8 %|
|Total Carbohydrate 14.6g||4 %|
|Dietary Fiber 2.6g||11 %|
|Sugars, other 11.9g|
|Protein 3.3g||5 %|
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Calories per serving: 156
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