Saffron Couscous with Spanish Olives and Anchovies
This recipe for Saffron Couscous with Spanish Olives and Anchovies will transport you straight to the Mediterranean. Easy to make + done in 20 minutes.
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cloves garlic
- 1/2 onion
- 1/2 tsp saffron threads
- 1 tbsp extra virgin olive oil
- 1 cup water
- 1 cup couscous
- 12 black Spanish olives
- 12 green Spanish olives
- 1 tin Spanish anchovies
- pinch sea salt
- pinch black pepper
- handful fresh parsley
Instructions
- 1
Finely mince 2 cloves of garlic, finely dice 1/2 of an onion, grab 12 black pitted Spanish olives and 12 pimento stuffed Spanish olives and roughly chop them, grab 1 tin of Spanish anchovies and roughly chop them, saving a couple to garnish the dish
- 2
Heat a sauce pan with a medium heat and add 1 tbsp of extra virgin olive oil, 2 minutes later add the diced onions and minced garlic and mix with the oil, after 2 minutes pinch in 1/2 tsp of saffron threads, season with sea salt and a generous portion of freshly cracked black pepper, mix it all together and then add 1 cup of cold water, season again with sea salt and give it a quick mix, once the water comes to a boil add 1 cup of couscous, give it a quick mix, place a lid on the pan and turn off the heat
- 3
After steaming the couscous for exactly 5 minutes remove the lid and get in there with a fork and fluff up the couscous until there are no clumps, then add the chopped olives and chopped anchovies and mix it all together until well combined, serve on shallow bowls garnished with a couple anchovies, a couple olives and some freshly chopped parsley, enjoy!