Saffron-Scented Couscous Pilaf

Plate the kusksu as a wide, shallow mound on a large serving dish and lay the carved lamb directly over it so the jus soaks into the top layer — that saffron-perfumed kusksu drinking up spiced lamb jus is genuinely something special. Scatter toasted almonds, cilantro, and sliced scallion greens across both. The tiny kusksu grains against the chunky lamb slices also create a beautiful textural contrast that the larger sfarin wouldn't give you quite as elegantly.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Using a mortar and pestle, grind the ½ tsp saffron threads with the pinch of sugar until you have a coarse, slightly damp powder — the sugar crystals abrade the threads and rupture the aromatic cells

Step 2

Stage 1: Pour 1 tbsp of just-boiled water over the ground saffron. Stir to a thick paste. Let sit 5 minutes — this shocks the crocin out of the cells immediately

Step 3

Stage 2: Add 50ml of warm water (65°C) to the paste. Stir and allow to steep for a further 20 minutes. The liquid should be a deep warm amber-orange — if it looks pale, give it another 5 minutes

Step 4

Set aside — this is your flavour concentrate

Step 5

In a wide, heavy-bottomed pan (non-stick or well-seasoned stainless), melt butter + olive oil over medium heat

Step 6

Add the raw dry kusksu and stir constantly for 3–4 minutes until the grains turn a very light gold and smell faintly nutty — like toasted bread

Step 7

Watch carefully: kusksu is small and will colour faster than sfarin. The moment you smell nuttiness, it's ready

Step 8

Tip the toasted kusksu out onto a plate and set aside — don't leave it in the hot pan

Step 9

In the same pan, reduce to medium-low heat; add a small knob of extra butter if needed

Step 10

Cook the diced onion for 6–7 minutes until completely soft and just turning golden at the edges — no rushing this step

Step 11

Add garlic, cumin, and cinnamon; stir for 1 minute until fragrant and raw garlic smell disappears

Step 12

Return the toasted kusksu to the pan; stir well to coat every grain in the onion-spice base

Step 13

Add lemon zest, salt, and pepper to the pan; stir once

Step 14

Pour in the entire saffron bloom liquid first — stir it through so colour distributes evenly

Step 15

Immediately follow with the hot stock (550ml) — pour in all at once and stir once

Step 16

Bring to a very gentle simmer over medium heat, then immediately reduce to the lowest flame possible

Step 17

Cover tightly with a lid + folded tea towel underneath (the cloth traps excess steam before it drips back onto the kusksu and makes it gluey)

Step 18

Cook for 10 minutes — do not open the lid

Step 19

At 10 minutes, remove lid and check: kusksu should be tender but still with a gentle bite, and liquid fully absorbed. If a small puddle of stock remains, cover again for 2 more minutes

Step 20

Do not cook beyond 12 minutes total — kusksu turns mushy quickly once it passes the point of doneness

Step 21

Remove from heat entirely; replace the tea-towel-under-lid setup and rest 5 minutes undisturbed

Step 22

After resting, drizzle the 2 tbsp extra-virgin olive oil over the top

Step 23

Using a large fork or two forks, fluff very gently — kusksu is delicate and over-stirring breaks the grains

Step 24

Add lemon juice, extra lemon zest, torn cilantro, and parsley; fold through with a light hand

Step 25

Taste and adjust salt — the saffron bloom and lemon zest together should make it taste bright and warm simultaneously