Saffron-Scented Couscous With Pine Nuts

Total Time
Prep 0 mins
Cook 10 mins

Published in Bon Appetit April 2009.

Ingredients Nutrition


  1. bring broth, 2 tablespoons butter, saffron, and 1/4 teaspoon coarse salt to boil in heavy large saucepan, stirring to melt butter.
  2. Remove from heat. Mix in couscous. Cover and let stand until all liquid is absorbed and couscous is tender, about 10 minutes. Fluff couscous with fork. Mix in remaining 1 tablespoon butter and half of green onions and nuts. Seanson to taste with salt and pepper. Mound in bowl. Sprinkle with remaining green onions and nuts.
Most Helpful

This was so good, I scaled it back for 5/8th cup of couscous which was plenty for 3 of us as a side. All liquid only took about 6 to 7 minutes to absorb and the colour was just fabulous (had the DM raving) though if you should want to add a litte sweetness add some sultanas or raisins (pre=-soaked) I think would be good. Thank you Queen Dana, made for ZAAR Chef Alphabet Soup Tag Game..

I'mPat June 29, 2011

This is a really nice (and easy) side. I liked that it was mild flavor so it didn't "clash" with the Peanut chicken dish I served it with. Would also be very good with fish. Made for Spring 2012 PAC game.

Outta Here March 29, 2012

Made half the recipe and like Rita I used tri-colored couscous...delicious! I served it with Lightened-Up Lemony Chinese Chicken#402239 and summer squash and it made for a wonderful meal. Thank you for submitting this recipe. It is one I will definately make again. Made for Zaar Alphabet Tag game.

mama smurf September 28, 2010