Saffron Couscous

A bowl of sunshine.

Serving Size: 4

Saffron Couscous / Sarah Crowder / Katie Workman /
This is barely a recipe, but because I love serving couscous as a side, and I’m always looking for ways to make it special, I had to type it out, and give it a home.

You can serve this hot, as a side, or let it cool and incorporate it into any couscous salad where the sexy flavor of saffron would be welcome.

Perfect side dish for anything Mediterranean, anything lamb.

Saffron Couscous / Sarah Crowder / Katie Workman /

Saffron Couscous


  • 1¼ cups water
  • 1 tablespoon unsalted butter
  • 1 cup couscous
  • Big pinch saffron threads
  • Kosher salt and freshly ground pepper to taste

1. In a small saucepan bring the water and butter to a boil. When the butter is melted, stir in the couscous, saffron, salt and pepper, cover the pot and allow to sit off the heat for 5 to10 minutes.

2. Remove the lid and fluff the couscous with a fork, adjusting the seasoning as needed.

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