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.

 

Saffron Couscous
Saffron Couscous
Ingredients
Servings:
Units:
Ingredients
Servings:
Units:
Instructions
  1. 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.
  2. 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.
  3. Fluff the couscous with a fork, and mix in the pine nuts. Season with pepper to taste, and serve.