Preserved Lemon and Cranberry Couscous Salad

Time

Prep 15 min · Cook 13 min · 28 min total

Difficulty

easy

1. 1

   Heat olive oil and saffron in large saucepan. Add couscous and toast until lightly browned, about 3-4 minutes. Add chicken broth and bring to a boil. Reduce heat to a gentle boil, cover and continue cooking, stirring ocasionally until liquid is absorbed and pasta is tender. Remove from heat and put in a colander so any remaining liquid drains.

   4 min
2. 2

   Transfer couscous to a mixing bowl, and combine with remaining ingredients. Serve warm or cold.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.