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Saffron Couscous


"A light side dish or a great lunch box salad. The addition of saffron makes it just interesting enough!"
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50 m servings 262 cals
Original recipe yields 4 servings

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  • Prep

  • Ready In

  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.


  • Cook's Note:
  • Serves 4 as a side dish, or 2 as a main dish salad.
  • Chicken or beef broth can be substituted for the vegetable broth, if desired.
  • Ground red pepper or red pepper flakes can replace harissa.

Nutrition Facts

Per Serving: 262 calories; 7.3 g fat; 42.6 g carbohydrates; 6.3 g protein; 0 mg cholesterol; 224 mg sodium. Full nutrition

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Read all reviews 2
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This is a lovely side dish or salad with African flavors. I think you could easily toss it with cooked chicken or shrimp for a main dish. I could not find harissa so I amde a mixture of a 1/2 te...

Easy, re-heats well, and has a unique flavor. I used Israeli (Pearl) couscous, but it might be better with regular couscous. No harissa, so I used hot sauce. Saffron strands are really expensi...