Saffron Couscous

Photo: Leo Gong; Styling: Dan Becker

An easy, fragrant side dish. Prep and Cook Time: 20 minutes.

Yield: Makes 4 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 364
  • Calories from fat: 23%
  • Protein: 10g
  • Fat: 9.1g
  • Saturated fat: 5.5g
  • Carbohydrate: 59g
  • Fiber: 3.2g
  • Sodium: 823mg
  • Cholesterol: 23mg


  • 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


  1. 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. 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. 3. Fluff couscous with a fork, then gently stir. Sprinkle with parsley and serve.
  4. Note: Nutritional analysis is per serving.
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