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.
This is a great recipe! The dish is full of flavor. I used an organic Moroccan saffron I purchased from Amazon, which enhanced the flavor of the dish. If you are interested, you can check it out here: http://www.amazon.com/Moroccan-Saffron-LLC/dp/B00JX1QZRO/ref=sr_1_1?ie=UTF8&qid=1402273446&sr=8-1&keywords=organic+moroccan+saffron
Thanks! Keep these great recipes coming!
I was looking for a quick side dish for some chicken. This was perfect. I added thinly sliced zucchini for more veggies and cooked them with the carrots. I also used toasted sliced almond. That was the perfect touch to create a nice crunch in the dish. Thank you... will definitely make this again and again.
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