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Photo: Thomas J. Story; Styling: Robyn Valarik Photo by: Photo: Thomas J. Story; Styling: Robyn Valarik

Saffron Couscous

Saffron and caramelized carrot wisps give this couscous vibrant aroma and flavor.

Sunset FEBRUARY 2009

  • Yield: Serves 6
  • Total:15 Minutes


  • 1 1/2 cups reduced-sodium chicken broth
  • 1 tablespoon plus 1/2 tbsp. butter, divided
  • 1/2 teaspoon saffron threads
  • About 1/4 tsp. salt
  • 1 1/2 cups couscous
  • 1/3 cup shredded carrot
  • 1/4 cup toasted almonds, coarsely chopped
  • Freshly ground black pepper


1. In a medium saucepan, bring broth, 1 tbsp. butter, the saffron, and 1/4 tsp. salt to a boil over high heat. Stir in couscous. Remove from heat, cover tightly, and let stand 10 minutes.

2. Meanwhile, melt remaining 1/2 tbsp. butter in a small frying pan over medium heat. Add carrot and cook, stirring occasionally, until lightly browned in a few places, being careful not to burn carrot, 4 to 6 minutes.

3. Stir carrot and almonds into couscous, fluffing with a fork. Season to taste with salt and pepper.

Note: Nutritional analysis is per serving.

Nutritional Information

Amount per serving
  • Calories: 237
  • Calories from fat: 23%
  • Protein: 7.8g
  • Fat: 6g
  • Saturated fat: 2.1g
  • Carbohydrate: 38g
  • Fiber: 2.3g
  • Sodium: 274mg
  • Cholesterol: 7.8mg

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Saffron Couscous recipe