Saffron Couscous recipe

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Ingredients

2 tablespoons warm water
5 saffron threads, or more to taste
1 cup couscous
1 cup vegetable broth
1 celery stalk, diced
¼ cup dried currants
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
1 teaspoon harissa, or to taste
½ teaspoon ground cumin
sea salt to taste

Nutrition Info

264.1 calories
carbohydrate: 42.7 g
cholesterol: : -
fat: 7.3 g
fiber: 3.4 g
protein: 6.3 g
saturatedFat: 1 g
servingSize: -
sodium: 236.3 mg
sugar: 7.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine warm water and saffron together in a bowl.

  2. Mix couscous and vegetable broth together in a saucepan, bring to a boil. Remove saucepan from heat, cover saucepan, and let sit for 5 minutes. Fluff couscous with a fork and transfer to a bowl.

  3. Stir saffron mixture, celery, currants, olive oil, lemon juice, harissa, cumin, and sea salt into couscous. Refrigerate until chilled, at least 30 minutes.

Recipe Yield

4 servings

Recipe Note

A light side dish or a great lunch box salad. The addition of saffron makes it just interesting enough!

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