A bowl of sunshine.Katie Workman couscous, saffron
Serving Size: 4
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.
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
- Tomato Bruschetta 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.