Saffroncouscouswithfreshpeasandchives Recipes

CHICKEN SCALLOPINE WITH SAFFRON CREAM SAUCE

Chicken Scallopine with Saffron Cream Sauce image

Provided by Giada De Laurentiis

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
1 pound chicken cutlets (scallopine)
2 shallots, sliced
1 clove garlic, minced
1/2 cup white wine
1 1/2 cups chicken broth
1/4 teaspoon saffron threads
1/2 cup heavy cream
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons chopped fresh flat-leaf parsley

Steps:

Warm the olive oil in a large skillet over high heat. Season the chicken
cutlets with salt and pepper. Cook the chicken until golden and cooked
through, about 2 to 3 minutes per side. Transfer the chicken to serving
plate and tent with foil to keep warm. Turn the heat to medium, add the
shallot and the garlic and cook until tender, about 2 minutes.
Deglaze the pan with the white wine. Using a wooden spoon, scrape all the brown bits from the bottom of the pan. Cook until the wine is almost evaporated.
Add the chicken broth and saffron threads, bring to a simmer and reduce for 10 minutes. Add the cream, salt, and pepper. Stir to combine and simmer for 1 minute to blend the flavors. Pour the sauce over the chicken.
Sprinkle with parsley and serve immediately.

SAFFRON COUSCOUS WITH FRESH PEAS AND CHIVES

Saffron Couscous with Fresh Peas and Chives image

Categories Vegetable Side Quick & Easy High Fiber Saffron Pea Spring Chive Couscous Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 6

Ingredients

1 (14 1/2-ounce) can low-salt chicken broth
1 1/2 cups shelled fresh peas or frozen peas
2 tablespoons (1/4 stick) butter
Pinch of saffron threads
1 1/4 cups couscous
1/4 cup chopped fresh chives

Steps:

Bring chicken broth to simmer in medium saucepan. Add peas and cook just until tender, about 2 minutes. Using slotted spoon, transfer peas to bowl. Add 2 tablespoons butter and saffron threads to broth and bring to boil. Remove from heat. Add couscous; stir to blend. Cover tightly and let stand until liquid is absorbed and couscous is tender, about 5 minutes. Fluff couscous with fork. Gently mix in chives and peas. Season to taste with salt and pepper. Transfer couscous to large bowl.

SAFFRON COUSCOUS

Saffron Couscous image

A light side dish or a great lunch box salad. The addition of saffron makes it just interesting enough!

Provided by toastyfrenchy

Categories Side Dish

Time 50m

Yield 4

Number Of Ingredients 11

Ingredients

2 tablespoons warm water
5 saffron threads, or more to taste
1 cup couscous
1 cup vegetable broth
1 celery stalk, diced
¼ cup dried currants
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
1 teaspoon harissa, or to taste
½ teaspoon ground cumin
sea salt to taste

Steps:

Combine warm water and saffron together in a bowl.
Mix couscous and vegetable broth together in a saucepan; bring to a boil. Remove saucepan from heat, cover saucepan, and let sit for 5 minutes. Fluff couscous with a fork and transfer to a bowl.
Stir saffron mixture, celery, currants, olive oil, lemon juice, harissa, cumin, and sea salt into couscous. Refrigerate until chilled, at least 30 minutes.

Nutrition Facts : Calories 264.1 calories, Carbohydrate 42.7 g, Fat 7.3 g, Fiber 3.4 g, Protein 6.3 g, SaturatedFat 1 g, Sodium 236.3 mg, Sugar 7.2 g

SAFFRON COUSCOUS

Saffron Couscous image

Earthy saffron is lifted by peppery green onions in this quick side dish. Serve with the halibut to soak up the tasty juices. Halibut recipe is posted also Recipe #183656.

Provided by LMillerRN

Categories Moroccan

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 1/4 cups reduced-sodium fat-free chicken broth
1/4 teaspoon saffron thread, crushed
2 tablespoons olive oil
1 1/2 cups uncooked couscous
1/2 teaspoon hot pepper sauce
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/3 cup chopped green onion top

Steps:

Bring broth to a simmer in a small saucepan. Add saffron, stirring to dissolve. Cover and keep warm.
Heat oil in a medium saucepan over medium-high heat. Add couscous; cook 1 minute, stirring constantly. Add broth mixture, hot sauce, salt, and pepper; bring to a boil. Cover, remove from heat, and let stand 5 minutes. Fluff with a fork; stir in onions.

SAFFRON COUSCOUS

Saffron Couscous image

Couscous, widely used in North Africa, is a tiny, grainlike pasta made from semolina flour that cooks very quickly.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Number Of Ingredients 9

Ingredients

1 1/2 cups couscous
1 1/2 cups chicken stock, preferably homemade
Large pinch of saffron
Salt (optional)
2 tablespoons unsalted butter (optional)
1/2 cup currants
1/2 bunch scallions, chopped
1/2 cup oil-cured black olives, pitted and slivered
Freshly ground pepper

Steps:

Put couscous in a large bowl. In a small saucepan, bring stock and saffron to a boil. Add salt to taste, if needed.
Pour stock over couscous, stir once or twice, and cover bowl tightly with a plate or aluminum foil. Let steam 10 minutes, then fluff with a fork, and add butter if desired. Add currants, scallions, olives, and pepper. Toss to mix well; serve immediately.

COUSCOUS WITH RED ONION AND CHIVES

Couscous with Red Onion and Chives image

Categories Onion Side Vegetarian Quick & Easy Fall Gourmet Sugar Conscious Kidney Friendly Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 2 as a side dish

Number Of Ingredients 6

Ingredients

3/4 cup chopped red onion
3/4 teaspoon olive oil
1 tablespoon balsamic vinegar
1/3 cup couscous
1/2 cup boiling water
2 tablespoons chopped fresh chives

Steps:

In a saucepan cook onion in oil over moderately low heat, stirring, until softened. Add vinegar and cook 1 minute. Remove pan from heat and stir in couscous, boiling water, and salt and pepper to taste. Let couscous mixture stand, covered, 5 minutes. Fluff couscous with a fork and stir in chives.

COD WITH SAFFRON SAUCE

Cod With Saffron Sauce image

Make and share this Cod With Saffron Sauce recipe from Food.com.

Provided by Anna P.

Categories Very Low Carbs

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 -2 1/2 lbs fresh cod, thickly sliced
1/4 cup olive oil
salt
2 tablespoons finely chopped fresh parsley
2 garlic cloves, finely chopped
1/2 teaspoon powdered saffron
2 teaspoons flour
2 tablespoons fresh lemon juice
1 cup hot water

Steps:

Put the oil, salt, parsley, garlic, saffron, and lemon juice into a pan broad enough to hold the fish slices side by side.
Cook, stirring, over low heat for 2 to 3 minutes.
Add the fish slices, turning them to coat both sides with the seasoning mixture.
Cover the pan and cook gently.
When the surfaces of the fish slices turn white, after about 10 minutes, turn over the slices and moisten them with hot water.
Bring to a boil, and serve immediately.

Nutrition Facts : Calories 315, Fat 15.1, SaturatedFat 2.2, Cholesterol 97.5, Sodium 125.4, Carbohydrate 2.3, Fiber 0.2, Sugar 0.2, Protein 40.7

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