Saffroncouscouswithherbs Recipes

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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

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

VEGETABLE COUSCOUS WITH SAFFRON AND HARISSA



Vegetable Couscous With Saffron and Harissa image

A spicy dish that can be uses as a main dish or as a side dish. I would probably just make the couscous according to the package directions instead of using the steamer method. It will save time.

Provided by Ck2plz

Categories     One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 18

3 tablespoons olive oil
1 onion, chopped
2 garlic cloves, crushed
1 teaspoon cumin, ground
1 teaspoon paprika
14 ounces chopped tomatoes
1 1/4 cups vegetable stock
1 cinnamon stick
saffron thread, generous pinch
4 baby eggplants, quartered
8 baby zucchini, trimmed
8 baby carrots
1 1/3 cups couscous
15 ounces chickpeas, drained
1/4 cup pitted prunes
3 tablespoons fresh parsley, chopped
3 tablespoons fresh coriander
2 -3 teaspoons harissa salt

Steps:

  • Heat the olive oil in a large pan. Add the onion and garlic and cook gently for 5 minutes until soft. Add the cumin and paprika and cook, stirring for 1 minute.
  • Add the tomatoes, stock, cinnamon stick, saffron, eggplants, zucchini, carrots, and season with salt. Bring to the boil, cover, lower the heat and cook gently for 20 minutes until the vegetables are just tender.
  • Line a steamer or colander with a double thickness cheesecloth. Soak the couscous according to the instructions on the packet.
  • Add the chickpeas and prunes to the vegetables, stir and cook for 5 minutes.
  • Spread the couscous in the prepared steamer. Place the steamer on top of the vegetables, cover and cook for 5 minutes or until done.
  • Stir the herbs into the vegetables. Heap the couscous on to a serving dish. Using a slotted spoon, remove the vegetables from the frying pan and add to the couscous. Spoon over a little sauce and toss gently. Stir the harissa into the remaining sauce and serve separately.

Nutrition Facts : Calories 673.8, Fat 14.5, SaturatedFat 2.2, Sodium 1554.1, Carbohydrate 121.4, Fiber 32.8, Sugar 27.5, Protein 24.6

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

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, ZUCCHINI AND HERB COUSCOUS



Saffron, Zucchini and Herb Couscous image

Provided by Ina Garten

Categories     side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 11

1 1/2 cups homemade chicken stock or canned broth
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cumin
1/2 teaspoon saffron threads
2 tablespoons olive oil
2 tablespoons unsalted butter
2 zucchini, large dice
1 1/2 cups couscous (10 ounces)
1 cup chopped basil leaves
1 cup chopped parsley leaves

Steps:

  • Bring the chicken stock to a boil in a small saucepan, and turn off the heat. Add the salt, pepper, cumin, and saffron threads and allow to steep for at least 15 minutes.
  • Meanwhile, heat the olive oil and melt the butter in a saute pan. Add the zucchini and cook for 5 minutes, or until lightly browned. Bring the chicken stock just back to a boil. Place the couscous in a large bowl and add the cooked zucchini. Pour the hot chicken stock over them. Cover the bowl tightly with plastic wrap and allow to stand at room temperature for 15 minutes. Add the basil and parsley. Toss the couscous and herbs with a fork, and serve warm or at room temperature.

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.

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