Saffron Couscous

1 Review
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Photo: Leo Gong; Styling: Dan Becker
Yield
Makes 4 servings
July 2007
RECIPE BY Sunset

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

Ingredients

  • 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

Nutritional Information

  • Calories 364
  • Caloriesfromfat 23%
  • Protein 10g
  • Fat 9.1g
  • Satfat 5.5g
  • Carbohydrate 59g
  • Fiber 3.2g
  • Sodium 823mg
  • Cholesterol 23mg

How to Make It

Step 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.

Step 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.

Step 3

Fluff couscous with a fork, then gently stir. Sprinkle with parsley and serve.

Step 4

Note: Nutritional analysis is per serving.

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Ratings & Reviews

CatieIrishRose's Review

CatieIrishRose
June 09, 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: http://www.amazon.com/gp/product/B00JX1QZRO. Thanks! Keep these great recipes coming!