Saffron Couscous - 2 Guiding Stars
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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.


  • 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


  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
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