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.
2 cups chicken broth
Large pinch of saffron threads
1 teaspoon salt
1-1/2 cups plain couscous
1/4 cup raisins
1/4 cup pine nuts, toasted (see Note)
Freshly ground black pepper
Note: To toast pine nuts, simply place the nuts in a sauté pan and stir or toss them over medium heat so they toast evenly. They should take 4 to 5 minutes to become light golden in colour.
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.
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.
