Couscous Pilaf With Saffron Cream Recipe

Name: Couscous Pilaf With Saffron Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; ¼ teaspoon coriander seed; ½ cup diced red bell peppers or ½ cup green bell pepper; ¼ teaspoon cayenne pepper; ¼ teaspoon ground cinnamon; 3 cups chicken stock; 1 pinch saffron thread, crushed; 1 ½ cups of uncooked couscous; 4 tablespoons of chopped fresh thyme; 2 eggs; mint (to garnish); ½ cup cream cheese; ⅓ cup sour cream; 1 pinch of crushed saffron thread

Servings: persons

2 tablespoons extra virgin olive oil
¼ teaspoon coriander seed
½ cup diced red bell peppers or ½ cup green bell pepper
¼ teaspoon cayenne pepper
¼ teaspoon ground cinnamon
3 cups chicken stock
1 pinch saffron thread, crushed
1 ½ cups of uncooked couscous
4 tablespoons of chopped fresh thyme
2 eggs
mint (to garnish)
½ cup cream cheese
⅓ cup sour cream
1 pinch of crushed saffron thread

1
Heat oil in pan over medium heat and fry coriander seeds until toasted.
2
Add bell peppers, cayenne and cinnamon and saute until tender (approximately 4 minutes).
3
Add chicken stock and saffron threads and bring to a boil.
4
Stir in couscous, cover and remove from heat.
5
Let it sit until all the liquid has been absorbed (approximately 10-15 minutes).
6
If the liquid is not fully absorbed after the allotted time, return to low heat and cook until it is fully absorbed.
7
While stirring season with salt and pepper and sprinkle with chopped baby thyme, cover and refrigerate to cool.
8
When the couscous has cooled, beat the eggs together and fold them into the couscous.
9
Cover with plastic wrap and refrigerate again for 1/2 hour.
10
Using your hands, form palm sized pancakes with the mix and place them in a hot, oiled, non-stick skillet.
11
Brown on both sides, remove from pan and place on a paper towel to drain.
12
Continue until all the mixture has been used.
13
Plate the couscous pancakes with a dollop of saffron cream on top and garnish with mint.
14
While it cools, make the saffron cream by combining the cream cheese, sour cream and saffron threads in a blender and mix until creamy.

601

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, ¼ teaspoon coriander seed, ½ cup diced red bell peppers or ½ cup green bell pepper, ¼ teaspoon cayenne pepper, and more.

Yes, Couscous Pilaf With Saffron Cream falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Couscous Pilaf With Saffron Cream

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