Preserved Lemon and Cranberry Couscous Salad

Recipe by jessica327
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 28mins
SERVES: 6
YIELD: 5 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat olive oil and saffron in large saucepan. Add couscous and toast until lightly browned, about 3-4 minutes. Add chicken broth and bring to a boil. Reduce heat to a gentle boil, cover and continue cooking, stirring ocasionally until liquid is absorbed and pasta is tender. Remove from heat and put in a colander so any remaining liquid drains.
  • Transfer couscous to a mixing bowl, and combine with remaining ingredients. Serve warm or cold.
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