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