Mango Saffron Couscous

Ease of Preparation: Easy
Yield: 4 servings

Ingredients:

• 1 ¾ cups (320 ml) chicken stock
• Pinch saffron
• 1 cup (240 ml) couscous
• ¼ cup (60 ml) mint, chopped
• ¼ cup (60 ml) pine nuts, toasted
• 1 cup (240 ml) fresh mangoes, peeled and chopped
• 1 tablespoon (15 ml) olive oil
• Salt and pepper
• Mango Tuile (see recipe)

Method:

Bring chicken stock to a boil in a small saucepan over medium heat.

Add saffron, reduce heat, cover and keep warm for 20-30 minutes.

Pour the hot saffron-chicken broth over the couscous in a heat-proof bowl, stir to combine, cover and rest for 10 minutes.

Uncover the couscous and fluff with a fork.

Add mint, pine nuts, mango, and olive oil, and season with salt and pepper.

Transfer to a serving dish and serve warm with Mango Tuile (see recipe).