Skip to main content New<> this month
Get the Allrecipes magazine

Saffron Israeli Couscous

Rated as 0 out of 5 Stars
0 made it  |  0 reviews   |  0 photos

"Easy, fragrant side dish of Israeli couscous. Great with grilled meat or fish!"
Added to shopping list. Go to shopping list.


45 m servings 382
Original recipe yields 4 servings


{{model.addEditText}} Print
  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.


  • 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

Explore more


Read all reviews 0