Print Options:

Saffron Couscous

Total Time
15 mins

Saffron and caramelized carrot wisps give this couscous vibrant aroma and flavor.

Saffron Couscous

Photo: Thomas J. Story; Styling: Robyn Valarik
 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
Step 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

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

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

Step 4

Note: Nutritional analysis is per serving.

Nutrition Facts

Amount Per Serving
Calories 237Calories from Fat 23
% Daily Value *
Total Fat 6g10%

Saturated Fat 2.1g11%
Cholesterol 7.8mg3%
Sodium 274mg12%
Total Carbohydrate 38g13%

Dietary Fiber 2.3g10%
Protein 7.8g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.