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snacks & desserts

Saffron Couscous
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
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Saffron Couscous

Saffron Couscous

Saffron Couscous
Two Stars Guiding Stars
  • Servings:4 (198 g)
  • Prep Time:10 minutes
  • Cook Time:15 minutes
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.