Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      ounces        small pasta shapes -- (240 g)
   4      teaspoons     olive oil
   1      pinch         pure saffron powder or
                        strands
   1      ounce         flaked almonds -- (30 g)
   2      ounces        currants -- (60 g)
   1                    garlic clove -- crushed
   1                    lime -- juice of
   1      teaspoon      clear honey
     1/4  teaspoon      ground cumin
     1/4  teaspoon      ground coriander
   1                    yellow pepper -- de-seeded and
                        cut into slivers
   1      tablespoon    finely chopped fresh
                        parsley
   1      tablespoon    finely chopped fresh mint
   1      tablespoon    finely chopped fresh
                        coriander
                        salt and freshly ground
                        black pepper
                        fresh coriander leaves -- to
                        garnish

Preparation:

1. Cook the pasta in plenty of lightly salted boiling water for a few minutes less than the pack instructions. Rinse well with cold water and drain thoroughly. Transfer to a serving bowl. 2. Heat the oil in a small saucepan and add the saffron, flaked almonds, currants and garlic. Cook gently, stirring, until the almonds turn a rich nutty brown. Remove from the heat and blend in the lime juice, honey, cumin and coriander. 3. Gently fold the pasta, pepper slivers and fresh herbs into the dressing until lightly coated. Season to taste with salt and pepper. 4. Refrigerate for 1 hour and then serve the salad, garnished with sprigs of fresh coriander. Preparation and cooking time: 30 minutes + 1 hour chilling Freezing not recommended Use the smallest pasta shapes (pastini) you can find for this spicy salad. Italian food shops may stock orzo (barley) pasta which resemble grains of rice. This beautifully fragrant and colourful salad is a good accompaniment to barbecued chicken or lamb. Recipe by: Weight Watchers Pasta Cook Book