Saffron Couscous With Herbs

"This is a wonderful couscous that can stand alone or will compliment a Middle Eastern inspired main dish. You can use less oil if you prefer. UPDATE: Based on some of the reviews I have increased the stock from 2 cups to 2.5 cups and I have increased the servings to 8 instead of 6. The quantity of herbs should be somewhat according to how much you like and which kind of herbs (strong/mild flavour) you are adding."
 
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photo by CaliforniaJan photo by CaliforniaJan
photo by CaliforniaJan
photo by Queen Dana photo by Queen Dana
photo by Karen Elizabeth photo by Karen Elizabeth
photo by I'mPat photo by I'mPat
photo by lazyme photo by lazyme
Ready In:
35mins
Ingredients:
14
Serves:
8
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ingredients

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directions

  • Place sesame seeds and pine nuts in small baking dish. Bake in preheated 400F oven until lightly golden, watching carefully so they don't burn, about 5 minutes. Or cook carefully on a skillet.
  • In small skillet, on medium-high heat, melt butter. Add onion. Cook, stirring, until lightly browned, about 7 minutes.
  • Meanwhile in large saucepan, bring stock and saffron to boil over high heat. Remove from heat. Add couscous; stir. Cover; let stand 15 minutes. Fluff with fork.
  • Toss with oil, lemon juice and red pepper flakes. Add sesame seeds, pine nuts, onions, raisins and herbs. Toss gently. Season with salt and pepper.

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Reviews

  1. This is a delicious couscous with lots on interesting flavors. I halved it and that worked fine. Just watch the spice, I used cayenne and just one shake is powerful!!
     
  2. I made this for 2 using whole wheat couscous. It was by the recipe except that I used a bit less of the amount of herbs (and wonder of wonders I had all the fresh herbs ask for!!). This a a lovely couscous and would be a great side for almost any protein, I'm thinking of some fish at this moment. Would certainly make again. Tonight it was paired with: Madeira Chicken With Figs. YUM!
     
  3. I love couscous. This was really good and I really liked the little bit of sweetness the golden raisins gave the dish. Made for ZWT 8 for The Fearless.
     
  4. We always enjoy couscous and this was a very nice recipe. Its such a pleasure to make and so easy to eat and enjoy.<br/>I used regular couscous, left out the raisins, and used coriander and flat-leaf parsley for the herbs, probably using a bit less than asked for. I loved the use of lemon juice and pine nuts, and for our taste it needed no extra salt. Lovely way to enjoy a favourite grain, thank you Deantini!<br/><br/>Made for I Recommend tag game.
     
  5. Like most couscous recipes simple and easy to put together making for a quick side. I scaled back for 2 serves which was plenty for 3 of us (especially as 2 are on restricted carbs so we had a 1/4 each and the third had 1/2) and we all thoroughly enjoyed. We especially loved the sweeteness from the onion (I used an eschallot) with the sultanas and the crunch of the pine nuts and heat from the red chilli pepper flakes (I added a little extra) and the flavours from the herbs and the sesame seeds just bought it all together. The only thing I did differently was to use olive oil to saute the the onions instead of butter. Thank you Deantini for another great recipe, made for ZAAR Stars tag game.
     
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Tweaks

  1. Like most couscous recipes simple and easy to put together making for a quick side. I scaled back for 2 serves which was plenty for 3 of us (especially as 2 are on restricted carbs so we had a 1/4 each and the third had 1/2) and we all thoroughly enjoyed. We especially loved the sweeteness from the onion (I used an eschallot) with the sultanas and the crunch of the pine nuts and heat from the red chilli pepper flakes (I added a little extra) and the flavours from the herbs and the sesame seeds just bought it all together. The only thing I did differently was to use olive oil to saute the the onions instead of butter. Thank you Deantini for another great recipe, made for ZAAR Stars tag game.
     

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