Saffron Couscous

Photo by Thomas J. Story

Ingredients

¹/₃ cup shredded carrot
1 ½ cups couscous
About ¼ tsp. salt
½ teaspoon saffron threads
1 tablespoon plus 1/2 tbsp. butter, divided
1 ½ cups reduced-sodium chicken broth
Freshly ground black pepper
+ 1 more ingredients
- ¼ cup toasted almonds, coarsely chopped

1. In a medium saucepan, bring broth, 1 tbsp. butter, the saffron, and 1/4 tsp. salt to a boil over high heat. Stir in couscous. Remove from heat, cover tightly, and let stand 10 minutes. 2. Meanwhile, melt remaining 1/2 tbsp. butter in a small frying pan over medium heat. Add carrot and cook, st...

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Comments

Variations on Saffron Couscous

- 1/4 cup extra-virgin olive oil
- Kosher salt
- 3 cups (1-1/2 lb.) couscous
- 4 Tbs. unsalted butter
- 1/2 tsp. saffron threads, crumbled
Saffron Couscous
- 2 1/4 cups fat-free, less-sodium chicken broth
- 1/2 teaspoon hot pepper sauce
- 1/4 teaspoon freshly ground black pepper
- +4 other ingredients