SAFFRON COUSCOUS
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
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
JOHN'S CITRUS FISH, SAVOY CABBAGE AND COUSCOUS WITH PEAS AND CHIVES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a large skillet over medium-high heat with 1 tablespoon extra-virgin olive oil, 1 turn of the pan and 1 tablespoon butter. When butter melts into oil, add the cabbage and cook 2 to 3 minutes to wilt it down a bit. Season with salt and pepper and add 1/2 cup chicken stock to the skillet. Reduce heat to medium low and cook 10 minutes, stirring occasionally.
- Cut ends off citrus, either grapefruit or oranges. Stand the citrus upright and trim away peel in strips with a small sharp knife cutting from top to bottom, spinning the citrus around as you work. Once cleaned of skins, cut the sections of the fruit away from the membranes.
- Season the fish with salt and pepper and grapefruit or orange zest. Heat a nonstick skillet over medium-high heat with 1 tablespoon extra-virgin olive oil, 1 turn of the pan. When oil ripples, add fish. Cook fish 3 to 4 minutes on each side, skin side down first. Skin should be crisp and flesh should be opaque. Remove fish to a platter and cover with foil to keep warm. Return pan to stove top and add another tablespoon extra-virgin olive oil, 1 turn of the pan, and the shallots. Cook shallots 2 minutes then add the citrus to the pan and warm through a minute. Add white wine and reduce 1 minute then add a tablespoon of butter. Turn off heat. Shake pan to combine butter with citrus.
- While the sauce is working, bring 1 1/2 cups chicken stock, 1 tablespoon butter and a drizzle of olive oil to a boil in a medium pot with a tight fitting lid. When stock boils, add couscous, peas and chives to pot. Turn off heat, stir and set lid in place. Let stand 5 minutes then uncover and fluff with a fork. Transfer to a serving dish.
- Place cabbage in a serving dish. Uncover fish. Pour citrus and sauce over fish and serve.
SAFFRON COUSCOUS
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
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.
SAFFRON ISRAELI COUSCOUS
Easy, fragrant side dish of Israeli couscous. Great with grilled meat or fish!
Provided by Sarah
Categories Side Dish
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Pour white wine into a small bowl; add saffron. Let soak, about 10 minutes.
- Heat olive oil in a 4-quart pot over medium heat until shimmering. Add couscous and stir until toasted, about 3 minutes.
- Carefully stir in saffron-infused wine, chicken broth, and salt. Bring to a boil over high heat. Reduce heat to low and cover; cook until liquid is absorbed, 15 to 20 minutes. Add more broth if couscous starts to stick to the bottom and cooking is not yet complete.
- Remove from heat and let stand for 5 minutes, covered, before serving.
Nutrition Facts : Calories 381.7 calories, Carbohydrate 60 g, Cholesterol 4.5 mg, Fat 7.7 g, Fiber 3.8 g, Protein 10.5 g, SaturatedFat 1 g, Sodium 1754.3 mg, Sugar 1.2 g
SAFFRON COUSCOUS WITH HERBS
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
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 COUSCOUS WITH FRESH PEAS AND CHIVES
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
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 & RAISIN COUSCOUS WITH FRESH MINT
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
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.
COUSCOUS WITH RED ONION AND CHIVES
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
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.
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- Add your chicken stock, saffron, lemon zest and lemon juice in a large pot and bring to a boil. As soon as the stock starts boiling, turn the heat off.
- Add the couscous and mix through the hot stock, place a lid over the pot and let the couscous absorb the stock and cook for 10 minutes.
- Mix the spiced ground cumin, ground ginger, ground turmeric, ground coriander, paprika, salt and pepper together and then rub the Moroccan spice mix over your chicken thighs along with half of your vegetable oil.
- Preheat a griddle pan over high heat (turn the fans on and/or open the windows) for about 1-2 minutes.
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- In a medium saucepan, bring broth, 1 tbsp. butter, the saffron, and 1/4 tsp. salt to a boil over high heat. Stir in couscous. Remove from heat, cover tightly, and let stand 10 minutes.
- Meanwhile, melt remaining 1/2 tbsp. butter in a small frying pan over medium heat. Add carrot and cook, stirring occasionally, until lightly browned in a few places, being careful not to burn carrot, 4 to 6 minutes.
- Stir carrot and almonds into couscous, fluffing with a fork. Season to taste with salt and pepper.
SAFFRON COUSCOUS RECIPE WITH CAPERS & ROASTED PEPPERS
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Reviews 2Servings 2Cuisine SpanishCategory Main Course, Side Dish
- Pat down 4 jarred roasted red bell peppers with paper towels, roughly dice the roasted peppers and add them into a bowl, rinse a 1/4 cup of jarred capers under cold running water, pat them dry with paper towels and add the capers to the bowl with the roasted peppers, then season the diced roasted peppers and capers with a 1/4 teaspoon of onion powder, a 1/4 teaspoon of garlic powder, a generous 1/2 teaspoon of dried oregano, a 1/4 teaspoon of sea salt, 1/8 teaspoon of freshly cracked black pepper, 1 teaspoon of fresh lemon juice and 1 tablespoon of extra virgin Spanish olive oil, mix everything together until well combined and then cover the bowl with seran wrap
- Measure out 1 exact cup of water and add it into a sauce pan, then add a 1/4 teaspoon of saffron threads and a 1/2 teaspoon of sea salt, heat it with a high heat and give it a quick mix, while the water is heating up measure out 1 exact cup of couscous, once the water comes to a boil add the couscous into the pan, give it a quick mix, place a lid on the pan, turn off the heat and transfer the sauce pan away from the stove top
- After leaving the couscous to steam for 5 minutes remove the lid, then get in there with a fork and start fluffling up the couscous, then add the caper and roasted pepper mixture into the couscous and mix everything together until well combined, transfer to a bowl and garnish with freshly chopped chives, enjoy!
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