Saffron Couscous
Saffron is the perfect partner for seafood. It’s also a classic in dishes such as risotto and works really well with couscous. Don’t be put off by the cost; a little goes a long way.
Excerpted from Relaxed Cooking with Curtis Stone. Copyright © 2009 by Curtis Stone, photography by Quentin Bacon. Excerpted by permission of Clarkson Potter, a division of Random House of Canada Limited. All rights reserved.
Ingredients
- 2 cups chicken broth
- large pinch saffron threads
- 1 tsp salt
- 1 1/2 cups plain couscous
- 1/4 cup raisins
- 1/4 cup pine nuts toasted
- Freshly ground black pepper
Servings:
Units:
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Ingredients
Servings:
Units:
|
Instructions
- Combine the chicken broth, saffron threads, and salt in a medium saucepan, and bring to a boil over high heat. Remove the pan from the heat. Add the couscous and stir to blend.
- Sprinkle the raisins on top. Cover the pan tightly and let it stand until the liquid is absorbed and the couscous is tender, about 5 minutes.
- Fluff the couscous with a fork, and mix in the pine nuts. Season with pepper to taste, and serve.
