Couscous Salad

Serves 4

oil spray
1 clove garlic, finely chopped
1/2 Tbs cumin
1/2 tsp ground coriander
1/2 tsp paprika
2 cups chicken or vegetable stock
pinch of saffron
1 cup couscous
zest and juice of 1 lemon
1/2-1 chilli, finely chopped
4 Tbs toasted pinenuts
1 red capsicum, diced
roast pumpkin, diced

Saute garlic, cumin, coriander & paprika for 1 minute.  Add the stock and saffron & bring to boil.  Pour in the couscous and give a quick stir.  Cover pan tightly and set aside for 5 minutes.  Before serving fluff up couscous with a fork and gently fold through the remaining ingredients.

This is fantastically versatile, add other roast veges (chunks of roasted eggplant, zucchini and/or kumara are lovely) you can also stir through a spoon of relish or tomato/basil pesto to change the flavour a bit. 

Can be served warm or cold and will keep in an airtight container in the fridge for a couple of days.