An easy, fragrant side dish. Prep and Cook Time: 20 minutes.
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
How to Make It
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.
Add chicken stock and 1 cup water and bring to a boil. Add couscous, stir, cover, and remove from heat. Let stand 5 minutes.
Fluff couscous with a fork, then gently stir. Sprinkle with parsley and serve.