Saffron Couscous

Saffron Couscous
Photo by Scott Phillips


  • ¼ cup extra-virgin olive oil
  • 4 Tbs. unsalted butter
  • 3 cups lower-salt chicken broth
  • Kosher salt
  • ½ tsp. saffron threads, crumbled
  • 3 cups (1-½ lb.) couscous

Position a rack in the center of the oven and heat the oven to 350°F. Put the couscous in a 9x13-inch baking dish; set aside.In a small saucepan, heat the chicken broth, butter, saffron, and 1 tsp. salt over medium-high heat until the butter is melted and the broth is hot. Pour the mixture over t...

View full recipe at Fine Cooking


Variations on Saffron Couscous

  • Saffron Couscous
    • 1/4 cup toasted almonds, coarsely chopped
    • Freshly ground black pepper
    • 1 1/2 cups couscous
    • 1/3 cup shredded carrot
    • +3 other ingredients
  • Saffron Couscous
    • 1/4 teaspoon saffron threads, crushed
    • 1/3 cup chopped green onion tops
    • 2 1/4 cups fat-free, less-sodium chicken broth
    • +4 other ingredients

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