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Saffron Couscous
Guiding Stars
Servings:
4 (198 g) as an appetizerPrep Time:
10 minutesCook Time:
15 minutes
Ingredients
If you don't have currants on hand, substitute raisins to get the sweet, fruity burst in this luxuriously simple couscous. Saffron is a luxury item, we know, but a pinch of turmeric gives a similar color for a lovely dish. Serve with your favorite Mediterranean or Middle Eastern main courses in place of rice.
1 1/2 c. whole-grain couscous
1 1/2 c. low-sodium vegetable stock
Large pinch of saffron
1/2 c. currants
1/2 bunch scallions, chopped
1/2 c. black olives, pitted and slivered
Freshly ground pepper to taste
Directions
1. Put couscous in a large bowl. In a small saucepan, bring stock and saffron to a boil.2. Pour stock over couscous, stir once or twice, and cover bowl tightly with a plate or aluminum foil. Let sit 10 minutes, then fluff with a fork.3. Add currants, scallions, olives and pepper. Toss to mix well; serve immediately.
Nutrition
| Nutritional Facts | |
| Servings | 4 (198 g) |
| Base Nutrients | |
| Calories | 281 kcal (14%) |
| Calories from Fat | 21 kcal (0%) |
| Total Fat | 2 g (4%) |
| Saturated Fat | 0 g (2%) |
| Cholesterol | 0 mg (0%) |
| Sodium | 181 mg (8%) |
| Total Carbohydrates | 55 g (18%) |
| Dietary Fiber | 5 g (20%) |
| Protein | 9 g (15%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | 8 mg (9%) |
| Minerals | |
| Calcium | 54 mg (4%) |
| Iron | 2 mg (9%) |
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