Easy, fragrant side dish of Israeli couscous. Great with grilled meat or fish!

Sarah

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Recipe Summary

prep:
5 mins
cook:
25 mins
additional:
15 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour white wine into a small bowl; add saffron. Let soak, about 10 minutes.

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  • Heat olive oil in a 4-quart pot over medium heat until shimmering. Add couscous and stir until toasted, about 3 minutes.

  • Carefully stir in saffron-infused wine, chicken broth, and salt. Bring to a boil over high heat. Reduce heat to low and cover; cook until liquid is absorbed, 15 to 20 minutes. Add more broth if couscous starts to stick to the bottom and cooking is not yet complete.

  • Remove from heat and let stand for 5 minutes, covered, before serving.

Cook's Note:

Substitute vegetable broth for the chicken broth if desired.

Nutrition Facts

382 calories; protein 10.5g; carbohydrates 60g; fat 7.7g; cholesterol 4.5mg; sodium 1754.3mg. Full Nutrition
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