Yield
Makes 4 servings
Photo: Leo Gong; Styling: Dan Becker

How to Make It

Step 1

In a medium frying pan (with sides at least 2 in. high) over medium heat, melt butter. Add saffron and cook, stirring, 1 minute. Add onion and salt and cook, stirring, until translucent, about 7 minutes.

Step 2

Add chicken stock and 1 cup water and bring to a boil. Add couscous, stir, cover, and remove from heat. Let stand 5 minutes.

Step 3

Fluff couscous with a fork, then gently stir. Sprinkle with parsley and serve.

Step 4

Note: Nutritional analysis is per serving.

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