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Saffron Couscous

Photo: Leo Gong; Styling: Dan Becker
Yield Makes 4 servings
An easy, fragrant side dish. Prep and Cook Time: 20 minutes.

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

Nutrition 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

How to Make It

  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.

  4. Note: Nutritional analysis is per serving.