Saffron Couscous

recipe
Earthy saffron is lifted by peppery green onions in this quick side dish. Serve with the halibut to soak up the tasty juices.

Yield:

6 servings (serving size: 2/3 cup)

Recipe from

Nutritional Information

Calories 212
Caloriesfromfat 20 %
Fat 4.8 g
Satfat 0.7 g
Monofat 3.4 g
Polyfat 0.5 g
Protein 6.7 g
Carbohydrate 34.4 g
Fiber 2.4 g
Cholesterol 0.0 mg
Iron 0.5 mg
Sodium 275 mg
Calcium 11 mg

Ingredients

2 1/4 cups fat-free, less-sodium chicken broth
1/4 teaspoon saffron threads, crushed
2 tablespoons olive oil
1 1/2 cups uncooked couscous
1/2 teaspoon hot pepper sauce
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup chopped green onion tops

Preparation

Bring broth to a simmer in a small saucepan. Add saffron, stirring to dissolve. Cover and keep warm.

Heat oil in a medium saucepan over medium-high heat. Add couscous; cook 1 minute, stirring constantly. Add broth mixture, hot sauce, salt, and pepper; bring to a boil. Cover, remove from heat, and let stand 5 minutes. Fluff with a fork; stir in onions.

Note:

Donata Maggipinto,

October 2004
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