Oooh SAFFRON. I write that in capital letters because using it to cook makes me feel very exotic and more than a little flash! I wonder if using exotic spices makes me a real cook yet? This dish is so simple to make, and really delicious. I adapted it from Alicia Silverstone’s The Kind Life.
Do note that whole wheat couscous is not gluten free.
To make it you will need:
2 carrots cut into 1/2 inch cubes
1 leek sliced
1 red onion roughly chopped
1 white onion roughly chopped
2 cups swede cut into 1/2 inch cubes
2 spring onions sliced
2 tablespoons olive oil
2 cups vegetable stock
2 tablespoons non-dairy butter
1/4 teaspoon ground cumin
1/2 teaspoon saffron threads
1.5 cups whole wheat couscous
salt and pepper to taste.
Preheat oven to 180 degrees celcius
Place all the veges apart from the spring onions onto a baking tray and coat in extra virgin olive oil. Sprinkle over some rock salt
Roast for about 20-25 mins, turning occasionally
While the veges are roasting, bring the vegetable stock to the boil in a pan
Remove pan from the heat, add in the non-dairy spread, cumin and saffron
Cover pan while still off the heat, and leave for 15 mins or so
Remove the roast veges from the oven, and pop into a large pan with the 1.5 cups couscous
Bring the vegetable broth back to the boil, then pour over the veges and couscous
Cover with lid, and leave to stand for approx 15 mins or until liquid has been absorbed
Fluff the couscous up with a fork, and chop some spring onion on top
This would serve approximately 6 people as a side dish.
Tonight I had my couscous alongside wholemeal pita bread with hummus. The carnivores had theirs as a side dish to meat.
So SAFFRON (see the capital letters denoting it’s exoticness again!).
I did a bit of research to find out it’s health benefits. It seems they are numerous! Here are just a few:
It contains many plant derived chemical compounds that are known to have anti-oxidant, disease preventing and health promoting properties.
It contains antioxidants that help protect the body from oxidant-induced stress, cancers, infections and act as immune modulators.
The active components in saffron are used in traditional medicines as antiseptic, antidepressant, anti-oxidant, digestive, and as an anti-convulsant.
Saffron is a good source of minerals like copper, potassium, calcium, manganese, iron, selenium, zinc and magnesium.
And finally, it is also rich in many vital vitamins including vitamin A, folic acid, riboflavin, niacin, vitamin-C that are essential for optimum health.
Crikey, no wonder it ain’t cheap!!
Question: When can I officially call myself a cook?!