Saffron Raisin Couscous With Fresh Mint Recipes

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SAFFRON COUSCOUS WITH HERBS



Saffron Couscous With Herbs image

This is a wonderful couscous that can stand alone or will compliment a Middle Eastern inspired main dish. You can use less oil if you prefer. UPDATE: Based on some of the reviews I have increased the stock from 2 cups to 2.5 cups and I have increased the servings to 8 instead of 6. The quantity of herbs should be somewhat according to how much you like and which kind of herbs (strong/mild flavour) you are adding.

Provided by Deantini

Categories     Grains

Time 35m

Yield 8 serving(s)

Number Of Ingredients 14

2 tablespoons sesame seeds
2 tablespoons pine nuts
1 tablespoon butter
1 small onion, finely diced
2 1/2 cups chicken stock or 2 1/2 cups vegetable stock
1 pinch saffron, crumbled
2 cups couscous (whole wheat or regular)
1/4 cup olive oil, extra virgin
1 lemon, juice of
1/2 teaspoon red pepper flakes (to taste)
1/4 cup sultana raisin
1 1/2 cups mixed herbs, finely chopped (including mint, cilantro, flat-leaf parsley)
kosher salt ground pepper
fresh ground pepper

Steps:

  • Place sesame seeds and pine nuts in small baking dish. Bake in preheated 400F oven until lightly golden, watching carefully so they don't burn, about 5 minutes. Or cook carefully on a skillet.
  • In small skillet, on medium-high heat, melt butter. Add onion. Cook, stirring, until lightly browned, about 7 minutes.
  • Meanwhile in large saucepan, bring stock and saffron to boil over high heat. Remove from heat. Add couscous; stir. Cover; let stand 15 minutes. Fluff with fork.
  • Toss with oil, lemon juice and red pepper flakes. Add sesame seeds, pine nuts, onions, raisins and herbs. Toss gently. Season with salt and pepper.

SAFFRON & RAISIN COUSCOUS WITH FRESH MINT



Saffron & Raisin Couscous With Fresh Mint image

Make and share this Saffron & Raisin Couscous With Fresh Mint recipe from Food.com.

Provided by Az B8990

Categories     African

Time 1h20m

Yield 6 , 6 serving(s)

Number Of Ingredients 7

1 1/2 cups water
3/8 teaspoon saffron thread
3/4 teaspoon extra virgin olive oil
3/8 teaspoon salt
1 1/2 cups couscous
1/4 cup raisins
2 1/4 tablespoons chopped of fresh mint

Steps:

  • In a saucepan, bring the water to a boil and add the saffron. Remove from the heat, cover, and let stand for 30 minutes.
  • Return the pan to the heat, bring to a boil, and mix in the olive oil, salt, couscous, and raisins.Remove from the heat, cover, and let stand for 30 minutes.
  • Using a fork and your fingertips, fluff the couscous to separate the grains. Taste and adjust the seasonings. Stir in the mint.
  • Serve warm or at room temperature.

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