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Saffron Israeli Couscous

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106

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

45 m servings 382
Original recipe yields 4 servings

Directions

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  1. Pour white wine into a small bowl; add saffron. Let soak, about 10 minutes.
  2. Heat olive oil in a 4-quart pot over medium heat until shimmering. Add couscous and stir until toasted, about 3 minutes.
  3. 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.
  4. Remove from heat and let stand for 5 minutes, covered, before serving.

Footnotes

  • Cook's Note:
  • Substitute vegetable broth for the chicken broth if desired.

Nutrition Facts


Per Serving: 382 calories; 7.7 60 10.5 5 1754 Full nutrition

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