Saffron couscous | Reader's Digest Australia

Name: Saffron couscous | Reader's Digest Australia
Ingredients: 1 large clove garlic, crushed; 3 tablespoons extra virgin olive oil; 4 large sprigs of fresh rosemary; 1 large yellow capsicum, seeded and cut into wide strips; 1 large red capsicum, seeded and cut into wide strips; 2 zucchini, halved lengthwise, then cut into 2.5 cm chunks; 1 tablespoon lemon juice; harissa or other chilli sauce, to taste; 2 tomatoes, peeled, seeded and diced; large handful of fresh coriander leaves, mint or parsley, or a combination of these, coarsely chopped; salt and pepper; 2 cups (500 ml) vegetable stock; 10–12 saffron threads; 1¾ cups (325 g) couscous; 1 bay leaf, torn in half; ½ cup (60 g) raisins or sultanas; 20 g butter; 2 spring onions, trimmed and finely chopped

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Serve this salad warm or cool as a main dish for 4, or as a main course accompaniment for 6. Either way, it is a flavoursome low–fat vegetarian dish that has real meal appeal. Saffron, which brings...

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Ingredients

1 large clove garlic, crushed
3 tablespoons extra virgin olive oil
4 large sprigs of fresh rosemary
1 large yellow capsicum, seeded and cut into wide strips
1 large red capsicum, seeded and cut into wide strips
2 zucchini, halved lengthwise, then cut into 2.5 cm chunks
1 tablespoon lemon juice
harissa or other chilli sauce, to taste
2 tomatoes, peeled, seeded and diced
large handful of fresh coriander leaves, mint or parsley, or a combination of these, coarsely chopped
salt and pepper
2 cups (500 ml) vegetable stock
10–12 saffron threads
1¾ cups (325 g) couscous
1 bay leaf, torn in half
½ cup (60 g) raisins or sultanas
20 g butter
2 spring onions, trimmed and finely chopped