Saffron and caramelized carrot wisps give this couscous vibrant aroma and flavor.
1 1/2 cups reduced-sodium chicken broth
1 tablespoon plus 1/2 tbsp. butter, divided
1/2 teaspoon saffron threads
About 1/4 tsp. salt
1 1/2 cups couscous
1/3 cup shredded carrot
1/4 cup toasted almonds, coarsely chopped
Freshly ground black pepper
How to Make It
In a medium saucepan, bring broth, 1 tbsp. butter, the saffron, and 1/4 tsp. salt to a boil over high heat. Stir in couscous. Remove from heat, cover tightly, and let stand 10 minutes.
Meanwhile, melt remaining 1/2 tbsp. butter in a small frying pan over medium heat. Add carrot and cook, stirring occasionally, until lightly browned in a few places, being careful not to burn carrot, 4 to 6 minutes.
Stir carrot and almonds into couscous, fluffing with a fork. Season to taste with salt and pepper.