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Saffron Couscous

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.

Cooking Light OCTOBER 2004

  • Yield: 6 servings (serving size: 2/3 cup)

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.

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
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