Easter – Saffron Couscous

Easter – Saffron Couscous

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Saffron Couscous
 
Prep time
Cook time
Total time
 
Beyond simple couscous with a touch of elegance thanks to the saffron and macadamia nuts
Author:
Recipe type: side
Serves: 8
Ingredients
  • 3 cups low-salt chicken or vegetable broth
  • 3 tablespoons unsalted butter, divided
  • ½ teaspoon saffron threads, crushed
  • ¼ teaspoon kosher salt
  • 2 cups couscous
  • 5 thinly sliced green onions
  • ½ cup macadamia, toasted
Instructions
  1. Bring broth, 2 tablespoons butter, saffron, and ¼ teaspoon coarse salt to boil in heavy large saucepan, stirring to melt butter.
  2. Remove from heat. Mix in couscous. Cover and let stand until all liquid is absorbed and couscous is tender, about 10 minutes.
  3. Fluff couscous with fork. Mix in remaining 1 tablespoon butter and half of green onions and nuts.
  4. Season to taste with salt and pepper.
  5. Mound in bowl. Sprinkle with remaining green onions and nuts.

 

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