JVS - Jewish, Vegan, Sustainable

Ingredients

• 125g dried cous cous
• Pinch of saffron [30 threads]
• ½ tsp ground turmeric
• 1 tsp fine grain sea salt
• 1 tbsp extra virgin olive oil, plus extra for serving
• 60g sultanas
• 115 g coarsely chopped toasted almonds
• 60 g spring onions
• 20 g fresh dill
• 85 g vegan cheese / yoghurt