Saffron couscous with Spanish olives and anchovies
Spain on a Fork · ♥ 134 likes · 2.8K views · 5 min video
Read about couscous in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 cloves garlic
- ½ whole brown onion
Finely mince the garlic; finely dice the half onion.
- black pitted Spanish olives
- green pimento stuffed Spanish olives
- Spanish anchovies
Drain the black and green olives, shake off the liquid and roughly chop; roughly chop a handful of anchovies, keeping a few for garnish.
Measure one cup of couscous and one cup of cold water.
- 1 cup couscous
- 1 cup cold water
- 1 tbsp extra virgin olive oil
Heat a sauce pan over medium heat with a tablespoon of olive oil for two minutes; add the onion and garlic and cook about two minutes until translucent.
- ½ tsp saffron threads
- sea salt
- black pepper
Add half a teaspoon of saffron threads, sea salt and a generous amount of black pepper; mix.
Add the cold water, season again with sea salt, bring to a boil and boil one more minute so the saffron infuses.
- parsley
Serve in a shallow bowl, garnished with a couple of anchovies, a couple of olives and chopped parsley.