Best Saffron Scallion Couscous Recipes

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SAFFRON COUSCOUS



Saffron Couscous image

Earthy saffron is lifted by peppery green onions in this quick side dish. Serve with the halibut to soak up the tasty juices. Halibut recipe is posted also Recipe #183656.

Provided by LMillerRN

Categories     Moroccan

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

2 1/4 cups reduced-sodium fat-free chicken broth
1/4 teaspoon saffron thread, crushed
2 tablespoons olive oil
1 1/2 cups uncooked couscous
1/2 teaspoon hot pepper sauce
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/3 cup chopped green onion top

Steps:

  • Bring broth to a simmer in a small saucepan. Add saffron, stirring to dissolve. Cover and keep warm.
  • Heat oil in a medium saucepan over medium-high heat. Add couscous; cook 1 minute, stirring constantly. Add broth mixture, hot sauce, salt, and pepper; bring to a boil. Cover, remove from heat, and let stand 5 minutes. Fluff with a fork; stir in onions.

SAFFRON SCALLION COUSCOUS



Saffron Scallion Couscous image

This is from Food to Live By. Everyone loves this side dish. I noticed there is one other recipe posted on recipezaar that is very similar to this one. There are a slight change of ingredients and the preparation is a bit different.

Provided by theAmateurPastryChef

Categories     Grains

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 cup couscous
2 tablespoons good quality olive oil
1 cup vegetable stock
1/2 teaspoon saffron thread, lightly crushed
coarse kosher salt & freshly ground black pepper
7 scallions, including white and three inches of green, trimmed and thinly sliced on an angle

Steps:

  • Place couscous in a medium size shallow heat proof bowl and drizzle olive oil over it.
  • Rub the couscous between your palms until all the grains are coated with oil.
  • Heat the stock in a small saucepan until just begins to boil.
  • Remove stock from heat and add the saffron, stirring to blend.
  • Add half the stock to the couscous.
  • Keep the remaining stock warm over low heat.
  • Stir and fluff the couscous with a fork.
  • Cover the bowl with a plate or plastic wrap and let sit for 5 minutes.
  • Add the remaining stock to the couscous.
  • Using a rubber spatula, scrape up an saffron that may be stuck to the saucepan and add it to the couscous.
  • Fluff the couscous with a fork, and recover the bowl. Let it sit for 5 minutes longer.
  • Season the couscous with salt and pepper to taste and stir in the scallions just before serving.

Nutrition Facts : Calories 231, Fat 7.1, SaturatedFat 1, Sodium 8.8, Carbohydrate 35.5, Fiber 2.9, Sugar 0.6, Protein 6

SAFFRON ROASTED VEGETABLE COUSCOUS



Saffron Roasted Vegetable Couscous image

Provided by Bobby Flay

Categories     side-dish

Yield 4 servings

Number Of Ingredients 11

2 red peppers, cut into 1-inch dice
1 yellow squash, cut into 1-inch dice
1 zucchini, cut into 1-inch dice
1/4 pound haricots verts, cut on the bias into 1-inch pieces
3 tablespoons olive oil
Salt and freshly ground pepper
3 cups vegetable stock
Pinch saffron
1 teaspoon salt
2 cups couscous
1/4 cup coarsely chopped flat leaf parsley

Steps:

  • SAFFRON ROASTED VEGETABLE COUSCOUS Preheat oven to 400 degrees F. Place the vegetables in a medium baking dish, toss with the olive oil and season with salt and pepper. Roast for 8 to 10 minutes until vegetables are just cooked through. Bring vegetable stock, saffron and 1 teaspoon of salt to a boil in a medium saucepan, let boil for 5 minutes, until saffron blooms and colors the stock. Add the couscous, stir, cover and reduce heat to low. Cook until all liquid is absorbed, 8 to 10 minutes. Place couscous in a large bowl, add the roasted vegetables and parsley and season with salt and pepper to taste. Serve with salmon and ancho chile-ginger sauce. Garnish with diced red pepper and cilantro.;

SCALLION COUSCOUS



Scallion Couscous image

Make and share this Scallion Couscous recipe from Food.com.

Provided by Heather U.

Categories     Low Cholesterol

Time 25m

Yield 6 serving(s)

Number Of Ingredients 7

2 cups couscous
2 cups boiling water
1 tablespoon butter
4 large scallions, trimmed and finely sliced
1/4 cup fresh parsley, chopped
1/2 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • Put the couscous in a medium heat-proof bowl. Cover with boiling water. Cover with a lid and let sit for 8 minutes.
  • While the couscous is steaming, heat the butter in a small sauté pan; sauté scallions and parsley for 2 minutes. Turn heat off, and add salt and pepper. Stir together.
  • With a fork, stir couscous. When couscous is tender, add the scallion mixture. Mix well.

Nutrition Facts : Calories 240.5, Fat 2.4, SaturatedFat 1.3, Cholesterol 5.1, Sodium 218.9, Carbohydrate 46.1, Fiber 3.5, Sugar 0.4, Protein 7.8

SAFFRON, ZUCCHINI AND HERB COUSCOUS



Saffron, Zucchini and Herb Couscous image

Provided by Ina Garten

Categories     side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 11

1 1/2 cups homemade chicken stock or canned broth
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cumin
1/2 teaspoon saffron threads
2 tablespoons olive oil
2 tablespoons unsalted butter
2 zucchini, large dice
1 1/2 cups couscous (10 ounces)
1 cup chopped basil leaves
1 cup chopped parsley leaves

Steps:

  • Bring the chicken stock to a boil in a small saucepan, and turn off the heat. Add the salt, pepper, cumin, and saffron threads and allow to steep for at least 15 minutes.
  • Meanwhile, heat the olive oil and melt the butter in a saute pan. Add the zucchini and cook for 5 minutes, or until lightly browned. Bring the chicken stock just back to a boil. Place the couscous in a large bowl and add the cooked zucchini. Pour the hot chicken stock over them. Cover the bowl tightly with plastic wrap and allow to stand at room temperature for 15 minutes. Add the basil and parsley. Toss the couscous and herbs with a fork, and serve warm or at room temperature.

SAFFRON COUSCOUS WITH FRESH PEAS AND CHIVES



Saffron Couscous with Fresh Peas and Chives image

Categories     Vegetable     Side     Quick & Easy     High Fiber     Saffron     Pea     Spring     Chive     Couscous     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 6

1 (14 1/2-ounce) can low-salt chicken broth
1 1/2 cups shelled fresh peas or frozen peas
2 tablespoons (1/4 stick) butter
Pinch of saffron threads
1 1/4 cups couscous
1/4 cup chopped fresh chives

Steps:

  • Bring chicken broth to simmer in medium saucepan. Add peas and cook just until tender, about 2 minutes. Using slotted spoon, transfer peas to bowl. Add 2 tablespoons butter and saffron threads to broth and bring to boil. Remove from heat. Add couscous; stir to blend. Cover tightly and let stand until liquid is absorbed and couscous is tender, about 5 minutes. Fluff couscous with fork. Gently mix in chives and peas. Season to taste with salt and pepper. Transfer couscous to large bowl.

SAFFRON COUSCOUS



Saffron Couscous image

A light side dish or a great lunch box salad. The addition of saffron makes it just interesting enough!

Provided by toastyfrenchy

Categories     Side Dish

Time 50m

Yield 4

Number Of Ingredients 11

2 tablespoons warm water
5 saffron threads, or more to taste
1 cup couscous
1 cup vegetable broth
1 celery stalk, diced
¼ cup dried currants
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
1 teaspoon harissa, or to taste
½ teaspoon ground cumin
sea salt to taste

Steps:

  • Combine warm water and saffron together in a bowl.
  • Mix couscous and vegetable broth together in a saucepan; bring to a boil. Remove saucepan from heat, cover saucepan, and let sit for 5 minutes. Fluff couscous with a fork and transfer to a bowl.
  • Stir saffron mixture, celery, currants, olive oil, lemon juice, harissa, cumin, and sea salt into couscous. Refrigerate until chilled, at least 30 minutes.

Nutrition Facts : Calories 264.1 calories, Carbohydrate 42.7 g, Fat 7.3 g, Fiber 3.4 g, Protein 6.3 g, SaturatedFat 1 g, Sodium 236.3 mg, Sugar 7.2 g

SAFFRON COUSCOUS WITH HERBS



Saffron Couscous With Herbs image

This is a wonderful couscous that can stand alone or will compliment a Middle Eastern inspired main dish. You can use less oil if you prefer. UPDATE: Based on some of the reviews I have increased the stock from 2 cups to 2.5 cups and I have increased the servings to 8 instead of 6. The quantity of herbs should be somewhat according to how much you like and which kind of herbs (strong/mild flavour) you are adding.

Provided by Deantini

Categories     Grains

Time 35m

Yield 8 serving(s)

Number Of Ingredients 14

2 tablespoons sesame seeds
2 tablespoons pine nuts
1 tablespoon butter
1 small onion, finely diced
2 1/2 cups chicken stock or 2 1/2 cups vegetable stock
1 pinch saffron, crumbled
2 cups couscous (whole wheat or regular)
1/4 cup olive oil, extra virgin
1 lemon, juice of
1/2 teaspoon red pepper flakes (to taste)
1/4 cup sultana raisin
1 1/2 cups mixed herbs, finely chopped (including mint, cilantro, flat-leaf parsley)
kosher salt ground pepper
fresh ground pepper

Steps:

  • Place sesame seeds and pine nuts in small baking dish. Bake in preheated 400F oven until lightly golden, watching carefully so they don't burn, about 5 minutes. Or cook carefully on a skillet.
  • In small skillet, on medium-high heat, melt butter. Add onion. Cook, stirring, until lightly browned, about 7 minutes.
  • Meanwhile in large saucepan, bring stock and saffron to boil over high heat. Remove from heat. Add couscous; stir. Cover; let stand 15 minutes. Fluff with fork.
  • Toss with oil, lemon juice and red pepper flakes. Add sesame seeds, pine nuts, onions, raisins and herbs. Toss gently. Season with salt and pepper.

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