Spicy Saffron couscous With Vegetables and Bacon



Saffron, turmeric, and coriander lend exotic flavors to the couscous here, which is also seasoned with garlic and hot pepper as it "cooks" and then combined with a mixture of finely chopped (in a food processor) bell pepper, cucumber, tomato, carrot…

cilantro, and red chile pepper. Crisped bacon bits are added at the end, just before serving, as the main part of a meal (with a salad alongside) or a side dish for meat, poultry, or fish.

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  • 300 grams couscous
  • 350 milliliters boiling water
  • 1 teaspoon saffron (or turmeric)
  • 1 tablespoon coriander seeds
  • 1 tablespoon garlic pepper
  • salt (to taste)
  • 70 grams bacon strips
  • 1 red bell pepper (seeds removed)
  • 1 cucumber (peeled and seeds removed)
  • 3 tomatoes (peeled and seeds removed)
  • 1 carrot (peeled)
  • 1 bunch fresh coriander
  • 1 red chili pepper (large)
  • extra virgin olive oil (to taste)
  • red wine vinegar (to taste)
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    1. Place the turmeric, coriander seed, garlic and hot pepper in the boilng water and season with salt to taste.
    2. Place the couscous in a bowl and pour the water over top.
    3. Coriander seeds will soften. No need to remove them.
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