Cuscuz persa com açafrão

Ingredientes

• 2 tbsp Dried Cranberries
• 1/4 tsp Saffron
• 250 ml Vegetable stock (1 cup)
• 180 grams Couscous (1 cup)
• 1 tsp Ras el hanout
• 1 tbsp Lemon Juice
• 2 tbsp Olive Oil

Modo de preparo

1. 1

   Cranberries: (Optional step) To soften Dried Cranberries: Place dried cranberries into a bowl and pour enough boiling hot water to cover. Leave to soak until step.

2. 2

   Saffron: Place saffron into a small bowl. Make up the Vegetable stock with boiling water and use 2 tbsp to mix in with the saffron. Set the Saffron aside to soak the flavour and colour of the saffron whilst you make the couscous.

3. 3

   Couscous: Place couscous in a large lidded pan or bowl. Pour the remaining hot stock over the top and pop lid on or cover with cling film/foil. Leave to soak up water for 5 minutes.

4. 4

   Fluff couscous up with a fork, add in the saffron mix you prepared earlier. Stir through.

5. 5

   Mix: Drain the cranberries and add them with the ras el hanout, lemon juice and olive oil. Combine ingredients and fluff with a fork.

6. 6

   Serve: Add salt & pepper to taste and serve immediately if having warm or refrigerate until needed if serving cold.