Ingredients for Saffron Scallion Couscous
- 1 cup couscous
- 1 tablespoon olive oil
- Vegetable Stock
- Saffron Thread
- Kosher Salt & Freshly Ground Black Pepper
- 2 tablespoons finely chopped scallions
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How to Make Saffron Scallion Couscous
- Place 1 cup couscous in a medium-sized, shallow, heatproof bowl. Drizzle 1 tablespoon olive oil over it.
- Gently rub the couscous between your palms until all grains are evenly coated with oil.
- In a small saucepan, heat 1 ½ cups chicken or vegetable stock until it just begins to boil.
- Remove stock from heat. Add a pinch of saffron threads (about ¼ teaspoon) and stir gently to combine. Let it sit for a few minutes to infuse.
- Add ½ cup of the saffron-infused stock to the couscous.
- Keep the remaining stock warm over low heat.
- Stir and fluff the couscous with a fork.
- Cover the bowl with a plate or plastic wrap and let it sit for 5 minutes.
- Add the remaining saffron-infused stock to the couscous.
- Using a rubber spatula, scrape up any saffron threads that may be stuck to the saucepan and add them to the couscous.
- Fluff the couscous with a fork and recover the bowl.
- Let it sit for another 5 minutes to allow the couscous to fully hydrate.
- Season the couscous with salt and pepper to taste. Stir in 2 tablespoons of finely chopped scallions just before serving.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
2g
Fat
4g
Carbs
11g
