Saffron Couscous with Roast Autumn Vegetables, Pecans, Cranberries and Figs

Couscous_salad_last

Course Salads

Ingredients in this Recipe

1 1/2 tablespoon dry cranberries
1 cup couscous
1 cup water
1 dash poppy seeds
1 pound squash, no skin and no seeds
1 tablespoon fresh lemon juice
1/2 cup lightly roasted Pecans
2 pinches Saffron threads or 1 teaspoon of Saffron powder
2 tablespoons fresh coriander leaves
2 teaspoons fresh thyme, preferably lemon thyme
3 baby courgettes, washed and with skin
3 tablespoons Extra Virgin Olive Oil
4 artichoke hearts
4 dry figs cut in slices
4 mushrooms
6 pinches Sumac
salt

Recipe Preparation

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