Saffron Couscous
Photo: Leo Gong; Styling: Dan Becker
Yields Makes 4 servings
An easy, fragrant side dish. Prep and Cook Time: 20 minutes.

How to Make It

Step 1
1

In a medium frying pan (with sides at least 2 in. high) over medium heat, melt butter. Add saffron and cook, stirring, 1 minute. Add onion and salt and cook, stirring, until translucent, about 7 minutes.

Step 2
2

Add chicken stock and 1 cup water and bring to a boil. Add couscous, stir, cover, and remove from heat. Let stand 5 minutes.

Step 3
3

Fluff couscous with a fork, then gently stir. Sprinkle with parsley and serve.

Step 4
4

Note: Nutritional analysis is per serving.

Ingredients

 3 tablespoons butter
 1/8 teaspoon crushed saffron threads
 1 medium onion, sliced into half-moons
 1 teaspoon salt
 1 cup reduced-sodium chicken stock
 One 10-oz. box couscous (1 1/2 cups)
 1/3 cup chopped fresh flat-leaf parsley

Directions

Step 1
1

In a medium frying pan (with sides at least 2 in. high) over medium heat, melt butter. Add saffron and cook, stirring, 1 minute. Add onion and salt and cook, stirring, until translucent, about 7 minutes.

Step 2
2

Add chicken stock and 1 cup water and bring to a boil. Add couscous, stir, cover, and remove from heat. Let stand 5 minutes.

Step 3
3

Fluff couscous with a fork, then gently stir. Sprinkle with parsley and serve.

Step 4
4

Note: Nutritional analysis is per serving.

Saffron Couscous

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