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.  Small couscous is a great grain to reach for if you default to rice (which many of us — and when I say us, I mean me– do).  It takes an even shorter amount of time to cook, and it soaks up sauces beautifully.

Think of it for dishes like Loin Lamb Chops with Roasted Tomato and Garlic Sauce, Pan Seared Pork Chops with Madeira and Leek Cream Sauce, Chicken with Arugula and Mustard Pan Sauce.

Saffron Couscous / Sarah Crowder / Katie Workman /

Other grain and pasta side dishes that are great dates for lots of dishes:

Sesame-Honey Quinoa and Carrot Salad with Sliced Avocado

Herby Brown Rice

Red Onion Mint Orzo

Wild Rice and Broccolini Salad

Other couscous dishes:

Couscous Salad with Shrimp, Roasted Tomatoes and Pesto Dressing

Lebanese Couscous with Sautéed Kale and Lemon Dressing

Artichoke, Feta and Roasted Pepper Couscous Salad

Mediterranean Couscous, Swiss Chard and Peppers


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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