Moroccan-spiced Chicken Soup with Olives and Couscous Recipe

Ingredients

• A pinch of saffron threads
• 2 tbsp olive oil
• 300g (10½oz) skinned and boneless chicken thighs, finely sliced
• 1 large onion, finely diced
• 2 large garlic cloves, finely chopped
• 2.5cm (1in) piece of fresh ginger, peeled and finely chopped
• 1½ tsp ground coriander
• 1 tsp ground cumin
• ½ tsp ground turmeric
• 1.2 litres (5 cups) chicken stock
• 80g (3oz) wholewheat giant couscous
• 50g (⅓ cup) green olives, sliced
• 1 small preserved lemon, flesh discarded and skin finely chopped
• A large handful of flat-leaf parsley leaves, roughly chopped
• sea salt and freshly ground black pepper