Saffron Scallion Couscous

READY IN: 20mins


  • 1
  • 2
    tablespoons good quality olive oil
  • 1
    cup vegetable stock
  • 12
    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


  • 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.