Saffron Scallion Couscous

"This is from Food to Live By. Everyone loves this side dish. I noticed there is one other recipe posted on recipezaar that is very similar to this one. There are a slight change of ingredients and the preparation is a bit different."
photo by PalatablePastime photo by PalatablePastime
photo by PalatablePastime
photo by Marz7215 photo by Marz7215
Ready In:


  • 1 cup couscous
  • 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.

Questions & Replies

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  1. Secret Agent
    I made this over a year ago and never rated it! It's as easy as making jell-o and very tasty. I lived in Morocco as a Navy Brat and we leared to love cous-cous as a main meal with chicken and as a dessert with cinnamon and crushed rock sugar and mint. Thanks for posting and for the memories.
  2. PalatablePastime
    Fabulous! I served this with Tzipporah's Moroccan Chicken, Moroccan Ksra-Bread, Greek Tomato Salad, and an Australian Shiraz. I loved the flavor of the saffron although I admit that I love saffron in general. The flavor was simple and light enough to serve with light summery meals as opposed to couscous with heavy spices that seem more suited for cold weather tagines to me. I felt all the recipes in this meal went well together, and I am saving them in a menu- Tzipporah's Tangier Treat, to serve again and again! Thanks for sharing this lovely recipe! L~S
  3. Marz7215
    This was the first time I have ever made couscous and was it ever so easy and sooo delish! I loved the taste of the safron and the scallions! This makes a great side dish! Made this for Spring PAC 2008.


Well, I live on the beautiful island of Puerto Rico. I am not Puerto Rican, but I have been living here for about 7 years, which is long enough to make me thoroughly confused as to what my own culture is. My husband is actually not Puerto Rican but half Costa Rican, so now our family is even more culture shocked. We make the most of it. Passions? Hobbies? It's hard to chose which ranks over the other, so I will say it is a tie, but cooking/baking and photography are at the top of my "hobbies" list. It's funny because I never went to school for either, which many are surprised to learn that, since my dedication to both hobbies as yeilded some pretty cool results. Amazing what you can learn from books! <img src="" border="0" alt="Photobucket">
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