Recipes
Second course
Roast
Saffron couscous with roast autumn vegetables, pecans, cranberries and figs

Saffron couscous with roast autumn vegetables, pecans, cranberries and figs

Roast

I make this couscous with Saffron that I get from a girl friend who grows it in nearby San Gimignano (Tuscany). I use saffron threads but you can use powder although to me it tastes different. Couscous is very quick to prepare and while you do it you can roast the vegetables at the same time. I tried Sumac for the first time in Istanbul and became a fan. Sumac, that I add at the end, is a spice used in salads and meat in Middle Eastern cuisine and adds a brilliant lemony taste - you'll end up with a very Middle Eastern and colourful tasty salad.