Saffron Couscous

Saffron Couscous Recipe
Photo: Leo Gong; Styling: Dan Becker
An easy, fragrant side dish. Prep and Cook Time: 20 minutes.

Yield:

Makes 4 servings

Recipe from

Sunset

Nutritional Information

Calories 364
Caloriesfromfat 23 %
Protein 10 g
Fat 9.1 g
Satfat 5.5 g
Carbohydrate 59 g
Fiber 3.2 g
Sodium 823 mg
Cholesterol 23 mg

Ingredients

3 tablespoons butter
1/8 teaspoon crushed saffron threads
1 medium onion, sliced into half-moons
1 teaspoon salt
1 cup reduced-sodium chicken stock
One 10-oz. box couscous (1 1/2 cups)
1/3 cup chopped fresh flat-leaf parsley

Preparation

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.

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.

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

Note: Nutritional analysis is per serving.

Note:

July 2007
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