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Exotic Spices, Food and Technology

Saffron Couscous delicious with or without saffron, this Kurdish-influenced side dish is an excellent alternative to rice. Saffron Couscous is wonderful served warm, or at room temperature. Delicious with roasted lamb, it's also excellent with your favorite fish. It is an easy one to do.

Here is a great recipy for Herby couscous with citrus & pomegranate dressing by BBC


Place the couscous in a shallow bowl, then pour over 200ml boiling water. Cover the bowl with cling film, then leave for 5 mins until the couscous has swelled up and absorbed all of the water. Ruffle with a fork to separate the grains, then stir through the pomegranate seeds and herbs. Make a dressing by mixing together the orange juice, white wine vinegar and olive oil, then stir into the couscous. Season well with salt and serve. Tip Larger supermarkets stock packs of fresh pomegranate seeds, but if you have difficulties finding them, use dried cherries or raisins instead.




189 kcalories, protein 4g, carbohydrate 32g, fat 6 g, saturated fat 1g, fibre 1g, sugar 6g, salt 0.01 g. This recipe from Good Food magazine - and Although it was done without the Saffron, but you can add your Saffron purchased from Eden Aromata and use it for your recipe. Please see here the video by ChefJeanPierre on how to make your Couscous.



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