Israeli Couscous With Chunky Tomato Sauce

READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In small saucepan heat 1 1/2 cups broth until simmering. Stir in couscous and saffron.
  • Remove from heat, cover and let sit until all the liquid is absorbed, about 5 minutes.
  • Transfer couscous to baking dish and stir in pine nuts and scallions. Cover with aluminum foil to keep warm and set aside. (Note: to toast pine nuts, preheat oven to 350°F and cook for about 5 minutes.).
  • Heat remaining 1/4 cup broth in medium saucepan over medium heat and cook onion and garlic until tender, about 5 minutes.
  • Roughly chop tomatoes and add to saucepan with their juice.
  • Add basil, thyme and red pepper flakes.
  • Cook over medium heat, stirring occasionally, until thickened, about 20 minutes.
  • Season sauce with salt and pepper and pour over couscous. Serve immediately.
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