Saffron Couscous - 2 Guiding Stars
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Two Guiding Stars icon Two Guiding Stars indicate better nutritional value.

If you don’t have currants on hand, substitute raisins to get the sweet, fruity burst in this luxuriously simple couscous. Saffron is a luxury item, we know, but a pinch of turmeric gives a similar color for a lovely dish. Serve with your favorite Mediterranean or Middle Eastern main courses in place of rice.

Ingredients

  • 1½ cups whole-grain couscous
  • 1½ cups low-sodium vegetable broth
  • Large pinch of saffron
  • ½ cup currants
  • ½ bunch scallions, chopped
  • ½ cup black olives, pitted and slivered
  • Freshly ground pepper, to taste

Directions

  1. Put couscous in a large bowl.
  2. In a small saucepan, bring broth and saffron to a boil.
  3. Pour broth over couscous, stir once or twice, and cover bowl tightly with a plate or aluminum foil. Let sit 10 minutes, then fluff with a fork.
  4. Add currants, scallions, olives and pepper. Toss to mix well; serve immediately.
Nutritional analysis per serving: Calories 280; Total Fat 2.5g (3% Daily Value); Saturated Fat 0.5g (0% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 180mg (8% DV); Total Carbohydrate 55g (20% DV); Dietary Fiber 5g (18% DV); Total Sugars 2g; Includes 0g Added Sugars (0% DV); Protein 9g; Vitamin D 0% DV; Calcium 4% DV; Iron 10% DV; Potassium 4% DV; Molybdenum 70% DV; Manganese 25% DV; Niacin 25% DV.
Recipe by Guiding Stars at https://guidingstars.com/recipes/saffron-couscous/
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