Saffron cinnamon couscous
Oct 31, 1975 1:00pm- 20 mins cooking
- Serves 8
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Ingredients
Saffron cinnamon couscous
- 3 1/2 cup (875ml) chicken stock
- 1 teaspoon saffron threads
- 4 cinnamon sticks
- 3 cup (600g) couscous
- 2 tablespoon vegetable oil
- 2 red onions (340g), chopped finely
- 3 clove garlic, crushed
- 2 fresh red thai (serrano) chillies, chopped finely
- 2 teaspoon ground cumin
- 3/4 cup (105g) slivered almonds, roasted
- 1 cup coarsely chopped fresh coriander
- salt and pepper, to taste
Method
Saffron cinnamon couscous
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1Bring stock, saffron and cinnamon to the boil in small saucepan. Reduce heat; simmer, covered, 15 minutes. Remove cinnamon.
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2把蒸粗麦粉和大型耐热的热门股票bowl, cover; stand about 5 minutes or until liquid is absorbed, fluffing with fork occasionally.
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3Meanwhile, heat oil in large frying pan; cook onion, garlic, chilli and cumin, stirring, until onion softens.
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4Add couscous to pan; stir until heated through. Stir in nuts and coriander; season to taste.
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