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 [1])
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 [1]).