Rating: 3.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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

This Story Originally Appeared On sunset.com

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Credit: Thomas J. Story; Styling: Robyn Valarik

Recipe Summary test

total:
15 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

  • Note: Nutritional analysis is per serving.

Nutrition Facts

237 calories; calories from fat 23%; protein 7.8g; fat 6g; saturated fat 2.1g; carbohydrates 38g; fiber 2.3g; sodium 274mg; cholesterol 7.8mg.
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