– Saffron Couscous Recipe with Capers & Roasted Peppers –
I love couscous, it´s such a versatile ingredient and it goes perfect with so many different flavors. This Saffron Couscous Recipe with Capers & Roasted Peppers grabs couscous and takes it to the next level in goodness. When I´m developing recipes, I´m always looking to add an explosion of flavors that have a great balance and offer a Spanish influence. This was achieved in this recipe. The combination of the roasted peppers and capers really give this dish a huge lift in flavors and makes for an extraordinary dish. This recipe is very easy to make, takes only 20 minutes and can be served as a side dish next to your favorite protein or even as a main course.
– How to Cook the Perfect Couscous –
The secret to cooking the perfect couscous is a matter of a couple simple steps. For one your measurements have to be spot on. When making couscous the ratio of liquid to couscous is one to one. Which basically means 1 cup of liquid to 1 cup of couscous. The other step is to not boil your couscous, you have to steam it. Once you have your liquid boiling in the sauce pan add the couscous, give it a gently mix, cover it with a lid and turn off the heat. Usually 5 minutes is the magical number to steam your couscous to get the correct texture, and of course you have to fluff it up with a fork once it´s steamed to achieve the perfect couscous. Watch the video below on how to make this Saffron Couscous Recipe with Capers & Roasted Peppers or check out the recipe card below, which you can print. Salud!
Watch the Video Below on how to make this Saffron Couscous Recipe with Capers & Roasted Peppers
Saffron Couscous Recipe with Capers & Roasted Peppers
- 1 cup water
- 1/4 tsp saffron threads
- 1/2 tsp sea salt
- 1 cup couscous
- 4 jarred roasted red bell peppers
- 1/4 cup capers
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/2 tsp dried oregano
- 1/4 tsp sea salt
- 1/8 tsp black pepper
- 1 tsp lemon juice
- 1 tbsp extra virgin Spanish olive oil
- handful of fresh chives
Pat down 4 jarred roasted red bell peppers with paper towels, roughly dice the roasted peppers and add them into a bowl, rinse a 1/4 cup of jarred capers under cold running water, pat them dry with paper towels and add the capers to the bowl with the roasted peppers, then season the diced roasted peppers and capers with a 1/4 teaspoon of onion powder, a 1/4 teaspoon of garlic powder, a generous 1/2 teaspoon of dried oregano, a 1/4 teaspoon of sea salt, 1/8 teaspoon of freshly cracked black pepper, 1 teaspoon of fresh lemon juice and 1 tablespoon of extra virgin Spanish olive oil, mix everything together until well combined and then cover the bowl with seran wrap
Measure out 1 exact cup of water and add it into a sauce pan, then add a 1/4 teaspoon of saffron threads and a 1/2 teaspoon of sea salt, heat it with a high heat and give it a quick mix, while the water is heating up measure out 1 exact cup of couscous, once the water comes to a boil add the couscous into the pan, give it a quick mix, place a lid on the pan, turn off the heat and transfer the sauce pan away from the stove top
After leaving the couscous to steam for 5 minutes remove the lid, then get in there with a fork and start fluffling up the couscous, then add the caper and roasted pepper mixture into the couscous and mix everything together until well combined, transfer to a bowl and garnish with freshly chopped chives, enjoy!
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