Total Time
Prep 5 mins
Cook 10 mins

Earthy saffron is lifted by peppery green onions in this quick side dish. Serve with the halibut to soak up the tasty juices. Halibut recipe is posted also Triple-Pepper Steamed Halibut.

Ingredients Nutrition


  1. Bring broth to a simmer in a small saucepan. Add saffron, stirring to dissolve. Cover and keep warm.
  2. Heat oil in a medium saucepan over medium-high heat. Add couscous; cook 1 minute, stirring constantly. Add broth mixture, hot sauce, salt, and pepper; bring to a boil. Cover, remove from heat, and let stand 5 minutes. Fluff with a fork; stir in onions.
Most Helpful

This was very good. I didn't add the salt. Went really well with grilled chicken. Nice simple lunch that was enjoyed by all. Next time, I might kick it up a notch and add garlic. Thanks. :)

Linajjac August 16, 2008

An easy side that complimented the lentils I served it with very well. Since the chicken broth provided enough sodium, I opted to leave off the salt.

PaulaG March 19, 2007

Fantastic! I love the smell saffron imparts-it fills the whole house up! Omitted the hot pepper sauce because I served this with #183742. Great yet simple recipe for a last minute meal! Thanks for sharing it! cg

COOKGIRl September 09, 2006