Saffron couscous salad with green olives and chargrilled capsicum

Step 1

Place the hot stock and saffron in a bowl and stand for 2-3 minutes to infuse.

Step 2

Place the couscous and peas in a large heatproof bowl and pour in stock mixture. Cover, stand for 5 minutes, then fluff up with a fork to separate couscous grains.

Step 3

Whisk oil, lemon juice and vinegar together. Add dressing to the couscous, then toss to combine. Season, then place on a platter and serve topped with the capsicum, onion, olives and coriander.