Recipe by theAmateurPastryChef
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.
Top Review by Secret Agent
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.
- 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
Directions See How It's Made
- Place couscous in a medium size shallow heat proof bowl and drizzle olive oil over it.
- Rub the couscous between your palms until all the grains are coated with oil.
- Heat the stock in a small saucepan until just begins to boil.
- Remove stock from heat and add the saffron, stirring to blend.
- Add half the stock to the couscous.
- Keep the remaining stock warm over low heat.
- Stir and fluff the couscous with a fork.
- Cover the bowl with a plate or plastic wrap and let sit for 5 minutes.
- Add the remaining stock to the couscous.
- Using a rubber spatula, scrape up an saffron that may be stuck to the saucepan and add it to the couscous.
- Fluff the couscous with a fork, and recover the bowl. Let it sit for 5 minutes longer.
- Season the couscous with salt and pepper to taste and stir in the scallions just before serving.