Couscous is one of those ingredients that cooks fast and adding some spices and nuts helps to make it in an exciting exotic dish. I make couscous for my lunchbox every day with different variations of vegetables or beans depending on what I have in the fridge.
½ cup of couscous
1 small onion (I used red onions)
½ cup of mixed vegetable ( I used sweetcorn, green beans, carrots)
½ cup mixed nuts
1-2 green chilies
½ tsp salt
½ tsp turmeric
pinch of saffron (Plus a tablespoon of milk to soak the saffron in)
1 tbls cooking oil (I used coconut oil).
1. Add one cup of hot water to the couscous and keep the bowl covered for 10 minutes. At the same time soak the saffron in a tablespoon of milk.
2. Heat the oil in a non stick frying pan and add the onions and green chilies and stir fry them for a minutes. Add the salt and turmeric and allow the onions to soften.
3. Add the mixed vegetables and nuts with a tablespoon of water and allow them to cook until they soften.
4. By now the couscous will have doubled in size. Add it to the vegetables and the saffron and stir fry it until all the spices and vegetables have blended.