Saffron Couscous

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 212
  • Calories from fat: 20%
  • Fat: 4.8g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 0.5g
  • Protein: 6.7g
  • Carbohydrate: 34.4g
  • Fiber: 2.4g
  • Cholesterol: 0.0mg
  • Iron: 0.5mg
  • Sodium: 275mg
  • Calcium: 11mg

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

  1. Bring broth to a simmer in a small saucepan. Add saffron, stirring to dissolve. Cover and keep warm.
  2. 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.
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