Saffron Scallion Couscous

1. 1

   Place couscous in a medium size shallow heat proof bowl and drizzle olive oil over it.

2. 2

   Rub the couscous between your palms until all the grains are coated with oil.

3. 3

   Heat the stock in a small saucepan until just begins to boil.

4. 4

   Remove stock from heat and add the saffron, stirring to blend.

5. 5

   Add half the stock to the couscous.

6. 6

   Keep the remaining stock warm over low heat.

7. 7

   Stir and fluff the couscous with a fork.

8. 8

   Cover the bowl with a plate or plastic wrap and let sit for 5 minutes.

9. 9

   Add the remaining stock to the couscous.

10. 10

    Using a rubber spatula, scrape up an saffron that may be stuck to the saucepan and add it to the couscous.

11. 11

    Fluff the couscous with a fork, and recover the bowl. Let it sit for 5 minutes longer.

12. 12

    Season the couscous with salt and pepper to taste and stir in the scallions just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.