Spain on a Fork > All Recipes > Main Dishes > Saffron Couscous with Spanish Olives and Anchovies
All Recipes, Main Dishes / March 9, 2019

Saffron Couscous with Spanish Olives and Anchovies

   – Saffron Couscous with Spanish Olives and Anchovies –

This Saffron Couscous with Spanish Olives and Anchovies is a real show-stopper. Loaded with Mediterranean flavors, beyond easy to make and done in about 20 minutes. The perfect dish for a busy weeknight or for a relaxed weekend lunch. For this recipe I used a mix of Spanish olives, some Spanish anchovies and some high-quality saffron threads. The combination of these ingredients creates an explosion of flavors that really rocks the palate. This is a healthy dish that packs protein, healthy fats and will transport you straight to the Mediterranean.

Saffron Couscous with Spanish Olives and Anchovies

– How to Easily Cook Couscous –

For those of you that are not familiar with couscous, they are little grains made of crushed durum wheat. Couscous has a great textue and flavor, plus it´s inexpensive. The secret to perfectly cooking couscous is simple, you always use a 1:1 ratio, meaning 1 cup couscous to 1 cup liquid. You want to add the couscous into the pan once the liquid comes to a boil, then place a lid and turn off the heat. After 5 minutes your couscous will be perfectly cooked. Watch the video below on How to Make this Saffron Couscous with Spanish Olives and Anchovies or check out the recipe card below which you can print. Salud!

Cookware that I use:
Swiss Diamond Chef´s Knife
Swiss Diamond Pans
Wood Cutting Board

Watch the Video Below on How to Make this Saffron Couscous with Spanish Olives and Anchovies

Saffron Couscous with Spanish Olives and Anchovies

Course Main Course
Cuisine Spanish
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork


  • 2 cloves garlic
  • 1/2 onion
  • 1/2 tsp saffron threads
  • 1 tbsp extra virgin olive oil
  • 1 cup water
  • 1 cup couscous
  • 12 black Spanish olives
  • 12 green Spanish olives
  • 1 tin Spanish anchovies
  • pinch sea salt
  • pinch black pepper
  • handful fresh parsley


  1. Finely mince 2 cloves of garlic, finely dice 1/2 of an onion, grab 12 black pitted Spanish olives and 12 pimento stuffed Spanish olives and roughly chop them, grab 1 tin of Spanish anchovies and roughly chop them, saving a couple to garnish the dish

  2. Heat a sauce pan with a medium heat and add 1 tbsp of extra virgin olive oil, 2 minutes later add the diced onions and minced garlic and mix with the oil, after 2 minutes pinch in 1/2 tsp of saffron threads, season with sea salt and a generous portion of freshly cracked black pepper, mix it all together and then add 1 cup of cold water, season again with sea salt and give it a quick mix, once the water comes to a boil add 1 cup of couscous, give it a quick mix, place a lid on the pan and turn off the heat

  3. After steaming the couscous for exactly 5 minutes remove the lid and get in there with a fork and fluff up the couscous until there are no clumps, then add the chopped olives and chopped anchovies and mix it all together until well combined, serve on shallow bowls garnished with a couple anchovies, a couple olives and some freshly chopped parsley, enjoy!

Recipe Notes

I recommend you use the highest-quality spices & seasonings to make this recipe, it makes all the difference in the world. Shop for Spices & Seasonings.

Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.


  1. Samantha dissanayake

    i am a chef,my one of favorite cuisine is Spanish,so i looking for a something new from your cuisine,can you help me get more ideas about Spanish cuisine,

    19 . Mar . 2019
    • Spain on a Fork

      Take a look around my blog, you will find everything you need 🙂 thanks for the comment

      19 . Mar . 2019

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating