Ingredients
Method
1.Bring stock, saffron and cinnamon to the boil in small saucepan. Reduce heat; simmer, covered, 15 minutes. Remove cinnamon.
2.Combine couscous and hot stock in large heatproof bowl, cover; stand about 5 minutes or until liquid is absorbed, fluffing with fork occasionally.
3.Meanwhile, heat oil in large frying pan; cook onion, garlic, chilli and cumin, stirring, until onion softens.
4.Add couscous to pan; stir until heated through. Stir in nuts and coriander; season to taste.
