This is a wonderful couscous that can stand alone or will compliment a Middle Eastern inspired main dish. You can use less oil if you prefer. UPDATE: Based on some of the reviews I have increased the stock from 2 cups to 2.5 cups and I have increased the servings to 8 instead of 6. The quantity of herbs should be somewhat according to how much you like and which kind of herbs (strong/mild flavour) you are adding.
- 2 tablespoons sesame seeds
- 2 tablespoons pine nuts
- 1 tablespoon butter
- 1 small onion, finely diced
- 2 1⁄2 cups chicken stock or 2 1⁄2 cups vegetable stock
- 1 pinch saffron, crumbled
- 2 cups couscous (whole wheat or regular)
- 1⁄4 cup olive oil, extra virgin
- 1 lemon, juice of
- 1⁄2 teaspoon red pepper flakes (to taste)
- 1⁄4 cup sultana raisin
- 1 1⁄2 cups mixed herbs, finely chopped (including mint, cilantro, flat-leaf parsley)
- kosher salt ground pepper
- fresh ground pepper
- Place sesame seeds and pine nuts in small baking dish. Bake in preheated 400F oven until lightly golden, watching carefully so they don't burn, about 5 minutes. Or cook carefully on a skillet.
- In small skillet, on medium-high heat, melt butter. Add onion. Cook, stirring, until lightly browned, about 7 minutes.
- Meanwhile in large saucepan, bring stock and saffron to boil over high heat. Remove from heat. Add couscous; stir. Cover; let stand 15 minutes. Fluff with fork.
- Toss with oil, lemon juice and red pepper flakes. Add sesame seeds, pine nuts, onions, raisins and herbs. Toss gently. Season with salt and pepper.