Saffron Couscous

4.3
(3)

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

1
Prep Time:
15 mins
Additional Time:
35 mins
Total Time:
50 mins
Servings:
4
Yield:
4 servings

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

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.

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)

264 Calories
7g Fat
43g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 264
% Daily Value *
Total Fat 7g 9%
Saturated Fat 1g 5%
Sodium 236mg 10%
Total Carbohydrate 43g 16%
Dietary Fiber 3g 12%
Total Sugars 7g
Protein 6g
Vitamin C 3mg 14%
Calcium 35mg 3%
Iron 2mg 11%
Potassium 217mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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