Photo: Thomas J. Story; Styling: Robyn Valarik
Total Time
15 Mins
Serves 6

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

How to Make It

Step 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.

Step 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.

Step 3

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

Step 4

Note: Nutritional analysis is per serving.

Ratings & Reviews

CatieIrishRose's Review

June 08, 2014
This is a great recipe! The dish is full of flavor. I used an organic Moroccan saffron I purchased from Amazon, which enhanced the flavor of the dish. If you are interested, you can check it out here: Thanks! Keep these great recipes coming!

mandofan's Review

September 07, 2011
It just needs something else...though I don't quite know what. Maybe some slices scallions, maybe something tart, like pomegranate seeds. As it is, this just seemed a bit bland.

KarenG05's Review

March 04, 2011
I was looking for a quick side dish for some chicken. This was perfect. I added thinly sliced zucchini for more veggies and cooked them with the carrots. I also used toasted sliced almond. That was the perfect touch to create a nice crunch in the dish. Thank you... will definitely make this again and again.