Soak the saffron in a little warm water until the water has turned a bright yellow colour, about 20 min.
Place the couscous in a heatproof bowl, and drizzle with a little olive oil. Rub this through using your hands, making sure each grain is lightly coated.
Bring 300ml of water to the boil, add a pinch of salt and the saffron solution. Add the boiling water to the couscous, cover in cling film and let it sit for 8 -10 min. Remove the cling film and fluff the couscous with a fork. Keep warm.
In a small saucepan, add the 50ml olive oil and grate the garlic clove directly into the oil. Heat over a medium heat, stir constantly until the garlic is a golden colour.
Drizzle the garlicky oil over the couscous and serve.
«If saffron threads are not in the budget, leave them out, or replace with another spice such as cumin seeds, and garnish with fresh coriander. Leftover couscous is lovely mixed through a salad.»