Saffron Couscous With Herbs

Total Time
Prep 5 mins
Cook 30 mins

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.

Ingredients Nutrition


  1. 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.
  2. In small skillet, on medium-high heat, melt butter. Add onion. Cook, stirring, until lightly browned, about 7 minutes.
  3. 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.
  4. 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.


Most Helpful

This is a delicious couscous with lots on interesting flavors. I halved it and that worked fine. Just watch the spice, I used cayenne and just one shake is powerful!!

CaliforniaJan October 14, 2013

I made this for 2 using whole wheat couscous. It was by the recipe except that I used a bit less of the amount of herbs (and wonder of wonders I had all the fresh herbs ask for!!). This a a lovely couscous and would be a great side for almost any protein, I'm thinking of some fish at this moment. Would certainly make again. Tonight it was paired with: Madeira Chicken With Figs. YUM!

Annacia July 29, 2012

I love couscous. This was really good and I really liked the little bit of sweetness the golden raisins gave the dish. Made for ZWT 8 for The Fearless.

Queen Dana July 27, 2012

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