Best Saffron Scented Couscous With Pine Nuts Recipes

Saffron-Scented Couscous With Pine Nuts image

Provided by Queen Dana

Categories Grains

Time 10m

Yield 8 serving(s)

Number Of Ingredients 7

3 cups low sodium chicken broth
3 tablespoons unsalted butter, divided
1/2 teaspoon saffron thread, crushed
1/4 teaspoon coarse kosher salt
2 cups couscous (about 12 ounces)
3/4 cup green onion, thinly sliced and divided (about 5)
1/2 cup pine nuts, toasted and divided

Steps:

bring broth, 2 tablespoons butter, saffron, and 1/4 teaspoon coarse salt to boil in heavy large saucepan, stirring to melt butter.
Remove from heat. Mix in couscous. Cover and let stand until all liquid is absorbed and couscous is tender, about 10 minutes. Fluff couscous with fork. Mix in remaining 1 tablespoon butter and half of green onions and nuts. Seanson to taste with salt and pepper. Mound in bowl. Sprinkle with remaining green onions and nuts.

Nutrition Facts : Calories 275.1, Fat 10.9, SaturatedFat 3.4, Cholesterol 11.4, Sodium 88.2, Carbohydrate 36.4, Fiber 2.7, Sugar 0.6, Protein 8.7

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.

Couscous with Pine Nuts image

Provided by Ina Garten

Categories side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 9

4 tablespoons (1/2 stick) unsalted butter
3/4 cup chopped shallots (3 to 4 shallots)
3 cups chicken stock, preferably homemade
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups couscous
1/2 cup toasted pine nuts (pignolis)
1/4 cup dried currants
2 tablespoons chopped fresh flat-leaf parsley

Steps:

Melt the butter in a large saucepan. Add the shallots and cook them over medium-low heat for 3 minutes, until translucent. Add the chicken stock, salt, and pepper and bring to a boil. Turn off the heat. Stir in the couscous, cover the pan, and set aside for 10 minutes. Add the pine nuts, currants, and parsley and fluff with a fork to combine. Serve hot.

Saffron Couscous image

Provided by Martha Stewart

Number Of Ingredients 9

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.