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.
- 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.