Saffron Couscous
Photo: Thomas J. Story; Styling: Robyn Valarik
Yields Serves 6 Total Time 15 mins
Saffron and caramelized carrot wisps give this couscous vibrant aroma and flavor.

How to Make It

Step 1
1

In a medium saucepan, bring broth, 1 tbsp. butter, the saffron, and 1/4 tsp. salt to a boil over high heat. Stir in couscous. Remove from heat, cover tightly, and let stand 10 minutes.

Step 2
2

Meanwhile, melt remaining 1/2 tbsp. butter in a small frying pan over medium heat. Add carrot and cook, stirring occasionally, until lightly browned in a few places, being careful not to burn carrot, 4 to 6 minutes.

Step 3
3

Stir carrot and almonds into couscous, fluffing with a fork. Season to taste with salt and pepper.

Step 4
4

Note: Nutritional analysis is per serving.

Ingredients

 1 1/2 cups reduced-sodium chicken broth
 1 tablespoon plus 1/2 tbsp. butter, divided
 1/2 teaspoon saffron threads
  About 1/4 tsp. salt
 1 1/2 cups couscous
 1/3 cup shredded carrot
 1/4 cup toasted almonds, coarsely chopped
  Freshly ground black pepper

Directions

Step 1
1

In a medium saucepan, bring broth, 1 tbsp. butter, the saffron, and 1/4 tsp. salt to a boil over high heat. Stir in couscous. Remove from heat, cover tightly, and let stand 10 minutes.

Step 2
2

Meanwhile, melt remaining 1/2 tbsp. butter in a small frying pan over medium heat. Add carrot and cook, stirring occasionally, until lightly browned in a few places, being careful not to burn carrot, 4 to 6 minutes.

Step 3
3

Stir carrot and almonds into couscous, fluffing with a fork. Season to taste with salt and pepper.

Step 4
4

Note: Nutritional analysis is per serving.

Saffron Couscous