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Saffron Couscous Recipe

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This recipe for Saffron Couscous is from Our Family Cookbook by Lea Ann-Nielsen Lennon, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 c. couscous
3 c. chicken broth
4 T. unsalted butter
1/2 t. saffron threads, crumbled
Kosher salt
1/4 c. extra-virgin olive oil
Directions:
Directions:
Position a rack in the center of the oven and heat the oven to 350º. Put the couscous in a 9x13 baking dish; set aside. In a small saucepan, heat the chicken broth, butter, saffron, and 1 tsp. salt over medium-high heat until the butter is melted and the broth is hot. Pour the mixture over the couscous and mix will.
Cover the baking dish with foil and bake until the liquid has been absorbed by the couscous, 10 to 12 minutes. Let sit at room temperature, covered, for 5 minutes. Drizzle the olive oil over the couscous. Using a fork or your fingers, gently mix to coat the couscous in oil and break apart any clumps. Transfer to a serving dish. If not serving immediately, loosely cover the dish and keep warm for up to 30 minutes.
Number Of Servings:
Number Of Servings:
10-12

 

 

 

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