Saffron, Zucchini and Herb Couscous
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
6-8
ingredients
- 1 1⁄2 cups chicken stock
- 1 teaspoon kosher salt
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄4 teaspoon ground cumin
- 1⁄2 teaspoon saffron thread
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 zucchini, diced large
- 1 1⁄2 cups couscous
- 1 cup basil leaves, chopped
- 1 cup fresh parsley leaves, chopped
directions
- Bring the chicken stock to a boil in a small saucepan and turn off the heat.
- Add the salt, pepper, cumin and saffron threads and allow to steep for at least 15 minutes.
- Meanwhile, heat the olive oil and melt the butter in a saute pan.
- Add the zucchini and cook for 5 minutes, or until lightly browned.
- Bring the chicken stock just back to a boil.
- Place the couscous in a large bowl and add the cooked zucchini.
- Pour the hot chicken stock over them.
- Cover the bowl tightly with plastic wrap and allow to stand at room temperature for 15 minutes.
- Add the basil and parsley.
- Toss the couscous and herbs with a fork and serve warm or at room temperature.
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RECIPE SUBMITTED BY
Irmgard
Canada
<p>I live with my husband, four cats, and a sweet mutt named Jada in Scarborough, Ontario, where I work as an elementary school administrative assistant. I have a 31 year old daughter who lives with her boyfriend in nearby Don Mills, along with my sweet granddogs, Frankie and Turbo. I would have to say that my passion is animals, since I have so many of them! <br /><img src=http://images.quizilla.com/H/h0t5auce/1108834307_brown_answer.jpg alt= /> <br /><img src=http://www.recipezaar.com/members/home/532663/cookswithcattitude.JPG alt= /> <br /><img src=http://i146.photobucket.com/albums/r271/copperhorse58/CalendarGirlsSwap2009.jpg alt= /> <br /><br />If I had a month off work to do what I please, I would first catch up on my sleep and then just have fun - see a few movies and maybe take a couple of short trips - something that wouldn't break the bank - lol!</p>