Saffron Couscous Popular Recipes

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Saffron Couscous

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

Ingredients :

• 2 tablespoons warm water
• 5 saffron threads, or more to taste
• 1 cup couscous
• 1 cup vegetable broth
• 1 celery stalk, diced
• 1/4 cup dried currants
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon lemon juice
• 1 teaspoon harissa, or to taste
• 1/2 teaspoon ground cumin
• sea salt to taste

Instructions :

Prep : 15M	Cook : 4M	Ready in : 50M

• 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.

Notes :

• Serves 4 as a side dish, or 2 as a main dish salad.
• Chicken or beef broth can be substituted for the vegetable broth, if desired.
• Ground red pepper or red pepper flakes can replace harissa.

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