Saffron Couscous

Name: Saffron Couscous
Ingredients: 1 1/2 cups reduced-sodium chicken broth; 1 tablespoon plus 1/2 tbsp. butter, divided; 1/2 teaspoon saffron threads; About 1/4 tsp. salt; 1 1/2 cups couscous; 1/3 cup shredded carrot; 1/4 cup toasted almonds, coarsely chopped; Freshly ground black pepper

8 ingredients

4 steps

Ingredients

1 1/2 cups reduced-sodium chicken broth
1 tablespoon plus 1/2 tbsp. butter, divided
1/2 teaspoon saffron threads
About 1/4 tsp. salt
1 1/2 cups couscous
1/3 cup shredded carrot
1/4 cup toasted almonds, coarsely chopped
Freshly ground black pepper

Directions

1

In a medium saucepan, bring broth, 1 tbsp. butter, the saffron, and 1/4 tsp. salt to a boil over high heat. Stir in couscous. Remove from heat, cover tightly, and let stand 10 minutes.
2

Meanwhile, melt remaining 1/2 tbsp. butter in a small frying pan over medium heat. Add carrot and cook, stirring occasionally, until lightly browned in a few places, being careful not to burn carrot, 4 to 6 minutes.
3

Stir carrot and almonds into couscous, fluffing with a fork. Season to taste with salt and pepper.
4

Note: Nutritional analysis is per serving.