SAFFRONLY COUS COUS WITH SAFFRONLY TOMATO SAUCE

SAFFRONLY COUS COUS WITH SAFFRONLY TOMATO SAUCE

Saffronly Cous Cous with Saffronly Tomato Sauce

 

Serves 2 - 3 

Ingredients:

Saffron Tomato Sauce:

  • 7-8 Saffronly saffron strands placed in 1tbsp boiling water for 10 minutes
  • x2 tbsp olive oil
  • x2 garlic cloves minced
  • 1/4 tsp ginger minced
  • x1 green chilli chopped finely
  • x1 white onion finely chopped
  • x2 vine tomatoes
  • 200g tomato passata
  • x2 Tbsp Tomato puree
  • 1/2 - 3/4 tsp salt
  • 1/2 tsp cayenne pepper
  • 1/2 tsp brown sugar
  • Pinch of cinnamon
  • Charred onions petals
  • X2 white onions with skin sliced in half (do not cut the roots)
  • X2 Tbsp sunflower oil

Cous cous:

  • 225g cous cous
  • 435ml boiling water
  • 1/4 tsp salt
  • 5-6 Saffronly saffron strands soaked in 1 tbsp (15ml) of boiling water for 5 mins
Cinnamon veg:
  • x1 tbsp olive oil
  • 1/2 tsp ginger minced
  • x1 medium courgette finely cubed (250g)
  • x1 red pepper finely cubed
  • 1/2 tsp ground cinnamon powder
  • 1/4 tsp paprika
  • 1/4-1/2 tsp salt

Method:

  1. Starting with the Saffronly Tomato Sauce first, in a pan heat the olive oil and sauté the green chilli, garlic and ginger to release the flavours for a minute or two. Then add in the finely chopped onion.
  2. While the onions are cooking, blend the vine tomatoes in a food processor. Once onions are semi translucent, add in the blended tomatoes along with the tomato passata and tomato puree. Allow to cook for 5 mins then add the saffron water mixture in. 
  3. Cook for 10-15 mins on low heat until the water has evaporated from the sauce level. If the sauce is too thick add 1tbsp of water and cook for a further 5 mins.
  4. While the sauce simmers, cook the veg by heating the olive oil and sauté the ginger for a minute. Add the chopped veg in, along with the spices and stir fry for 10 mins until cooked through well. 
  5. Cous Cous, in a lock and seal container or a bowl add the cous cous, water, saffron water mixture and salt mix well and cover for 5 mins. 
  6. Remove the sauce from the heat and place in a food processor to blitz until it's smooth. 
  7. Lastly is your charred onions, in a heavy based pan heat the oil on high heat. Add your onions in flesh side faced down and cook for 7-8 mins. It is vital this is timed. 
  8. Flip your onion over to skin side and cook for a further 5 mins on low heat. This will soften the onion for a sweet taste. Once done let it cool aside and break each onion petal apart.
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