Saffron Couscous

1. 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. 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. 3

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

4. 4

   Note: Nutritional analysis is per serving.

No additional tips available.