SAFFRON COUSCOUS

Saffron Couscous image

Couscous, widely used in North Africa, is a tiny, grainlike pasta made from semolina flour that cooks very quickly.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Number Of Ingredients 9

Ingredients

1 1/2 cups couscous
1 1/2 cups chicken stock, preferably homemade
Large pinch of saffron
Salt (optional)
2 tablespoons unsalted butter (optional)
1/2 cup currants
1/2 bunch scallions, chopped
1/2 cup oil-cured black olives, pitted and slivered
Freshly ground pepper

Steps:

Put couscous in a large bowl. In a small saucepan, bring stock and saffron to a boil. Add salt to taste, if needed.
Pour stock over couscous, stir once or twice, and cover bowl tightly with a plate or aluminum foil. Let steam 10 minutes, then fluff with a fork, and add butter if desired. Add currants, scallions, olives, and pepper. Toss to mix well; serve immediately.

*** Explore more Saffron Couscous Recipes »

Comment
Leave a comment

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#15-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #side-dishes #african #easy #moroccan #pasta-rice-and-grains #3-steps-or-less