Saturday, January 16, 2010

Saffron Couscous

Don't we all have those days when you have to whip something up in a hurry? Well, here is a quick and flavorful recipe to add to your dinner table within minutes!


2 cups chicken broth
Large pinch of saffron threads
1 teaspoon salt
1 1/2 cup plain couscous
1/4 cup raisins
1/4 cup pine nuts, toasted (see Note)
Freshly ground black pepper


Combine the chicken broth, saffron threads, and salt in a medium saucepan, and bring to a boil over high heat.

Remove the pan from the heat. Add the couscous and stir to blend. Sprinkle the raisins on top. Cover the pan tightly and let is stand until the liquid is absorbed and the couscous is tender, about 5 minutes. Fluff the couscous with a fork, and mix in the pine nuts. Season with pepper to taste, and serve!

Note: To toast pine nuts, simply place the nuts in a saute pan and stir or toss them over medium heat so they toast evenly. They should take 4 to 5 minutes to become light golden in color.

Source: Relaxed cooking with Curtis Stone

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