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Saffron Couscous

Photo: Thomas J. Story; Styling: Robyn Valarik
Total time 15 mins
Yield Serves 6
Saffron and caramelized carrot wisps give this couscous vibrant aroma and flavor.

Ingredients

  • 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

Nutrition Information

  • calories 237
  • caloriesfromfat 23 %
  • protein 7.8 g
  • fat 6 g
  • satfat 2.1 g
  • carbohydrate 38 g
  • fiber 2.3 g
  • sodium 274 mg
  • cholesterol 7.8 mg

How to Make It

  1. 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.

  2. 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.

  3. Stir carrot and almonds into couscous, fluffing with a fork. Season to taste with salt and pepper.

  4. Note: Nutritional analysis is per serving.