Israeli Couscous with Saffron, Toasted Pine Nuts & Currants

Israeli Couscous with Saffron, Toasted Pine Nuts & Currants
Photo by Scott Phillips


  • 2 medium cloves garlic, finely chopped
  • 30 saffron threads (about 1/8 tsp.), lightly toasted and crumbled
  • 1-¾ cups Israeli couscous
  • 4 Tbs. extra-virgin olive oil
  • 1/3 cup pine nuts, lightly toasted
  • Generous pinch ground cinnamon
  • Pinch crushed red pepper flakes
  • + 5 more ingredients
    • 1 medium yellow onion, cut into ¼-inch dice (1-¼ cups)
    • Kosher salt
    • 3 Tbs. chopped fresh flat-leaf parsley
    • 4 scallions, thinly sliced (white and green parts kept separate)
    • 1/3 cup currants, soaked in warm water until tender and then drained

Heat 2 Tbs. of the oil in a 10-inch straightsided sauté pan over medium-high heat. Add the onion, scallion whites, saffron, red pepper flakes, and a generous pinch of salt. Reduce the heat to medium and cook, stirring occasionally, until the onion is tender and golden brown, 7 to 8 minutes. Stir ...

View full recipe at Fine Cooking


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