pinch saffron threads
60 ml boiling water
1 Tbsp extra virgin olive oil
1 brown onion, cut into thin rounds
2 carrots, halved lengthways, diagonally sliced
2 celery sticks, halved lengthways, diagonally sliced
2 garlic cloves, crushed
2 tsp smoked paprika
2 tsp ground coriander
1 tsp ground cumin
1 cinnamon stick
strips 1 lemon
400 g can no-added-salt tomatoes
3 large tomatoes, chopped
50 g raisins
65 g pearl couscous
1 salt-reduced vegetable stock cube
375 ml boiling water
1 large zucchini, chopped
400 gram can canned chickpeas, rinsed, drained
130 g low-fat Greek-style yoghurt
1 Tbsp pine nuts, toasted
- Put the saffron threads in a small heatproof dish and pour over the boiling water. Set aside.
- 2 Heat the oil in a large saucepan over medium heat. Add the onion, carrot, celery and garlic. Cook, stirring often, for 3 minutes. Add the paprika, coriander, cumin, cinnamon stick and lemon. Cook, stirring, for 1 minute. Add the canned tomatoes, chopped tomatoes, raisins, couscous, combined stock cube and water and saffron and its liquid.
- Bring the mixture to a simmer over medium heat. Reduce heat to medium and simmer, covered, for 15 minutes. Add the zucchini and chickpeas. Cook, partially covered, for 10 minutes or until the couscous is tender and the mixture thickens.
- Serve topped with the yoghurt, pine nuts and parsley, if using.