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    You are in: Home / Recipes / Saffron Scallion Couscous Recipe
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    Saffron Scallion Couscous

    Saffron Scallion Couscous. Photo by Sue Lau

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    theAmateurPastryChef's Note:

    This is from Food to Live By. Everyone loves this side dish. I noticed there is one other recipe posted on recipezaar that is very similar to this one. There are a slight change of ingredients and the preparation is a bit different.

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    Units: US | Metric

    • 1 cup couscous
    • 2 tablespoons good quality olive oil
    • 1 cup vegetable stock
    • 1/2 teaspoon saffron thread, lightly crushed
    • coarse kosher salt & freshly ground black pepper
    • 7 scallions, including white and three inches of green, trimmed and thinly sliced on an angle


    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.

    Ratings & Reviews:

    • on April 17, 2009


      I made this over a year ago and never rated it! It's as easy as making jell-o and very tasty. I lived in Morocco as a Navy Brat and we leared to love cous-cous as a main meal with chicken and as a dessert with cinnamon and crushed rock sugar and mint. Thanks for posting and for the memories.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 27, 2008


      Fabulous! I served this with Tzipporah's Moroccan Chicken, Moroccan Ksra-Bread, Greek Tomato Salad, and an Australian Shiraz. I loved the flavor of the saffron although I admit that I love saffron in general. The flavor was simple and light enough to serve with light summery meals as opposed to couscous with heavy spices that seem more suited for cold weather tagines to me. I felt all the recipes in this meal went well together, and I am saving them in a menu- Tzipporah's Tangier Treat, to serve again and again! Thanks for sharing this lovely recipe! L~S

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 13, 2008


      This was the first time I have ever made couscous and was it ever so easy and sooo delish! I loved the taste of the safron and the scallions! This makes a great side dish! Made this for Spring PAC 2008.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Saffron Scallion Couscous

    Serving Size: 1 (76 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 230.9
    Calories from Fat 63
    Total Fat 7.0 g
    Saturated Fat 0.9 g
    Cholesterol 0.0 mg
    Sodium 8.7 mg
    Total Carbohydrate 35.4 g
    Dietary Fiber 2.8 g
    Sugars 0.6 g
    Protein 6.0 g

    The following items or measurements are not included:

    vegetable stock

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