Saffron Couscous Food

SAFFRON COUSCOUS

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.

SAFFRON COUSCOUS

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, ZUCCHINI AND HERB COUSCOUS

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.

FISH STEW WITH SAFFRON COUSCOUS

Steps:

• In a medium saucepan, bring 2 cups stock to a boil over high heat. Place couscous, cinnamon, and saffron in a large bowl. Pour boiling stock over couscous; cover bowl tightly with plastic wrap and let stand in a warm spot for 5 minutes.
• Uncover and fluff couscous with a fork; let stand until all liquid has been absorbed. Remove cinnamon stick and discard. Stir in 1 tablespoon olive oil, pine nuts, and raisins; season with salt and pepper. Set aside and keep warm.
• In a large skillet, heat remaining 1/4 cup olive oil over medium-high heat. Add halibut or bass and cook, stirring, about 3 minutes. Add clams, mussels, and tomatoes; stir to combine. Add garlic, pepper flakes, and shrimp. Carefully add wine and remaining cup fish stock; cook until clams and mussels open. Stir in calamari and cook for 30 seconds.
• To serve, divide couscous evenly between 4 plates and top with seafood mixture. Drizzle with olive oil and garnish with parsley; serve immediately.

SAFFRON COUSCOUS

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 WITH HERBS

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 ROASTED VEGETABLE COUSCOUS

Steps:

• SAFFRON ROASTED VEGETABLE COUSCOUS Preheat oven to 400 degrees F. Place the vegetables in a medium baking dish, toss with the olive oil and season with salt and pepper. Roast for 8 to 10 minutes until vegetables are just cooked through. Bring vegetable stock, saffron and 1 teaspoon of salt to a boil in a medium saucepan, let boil for 5 minutes, until saffron blooms and colors the stock. Add the couscous, stir, cover and reduce heat to low. Cook until all liquid is absorbed, 8 to 10 minutes. Place couscous in a large bowl, add the roasted vegetables and parsley and season with salt and pepper to taste. Serve with salmon and ancho chile-ginger sauce. Garnish with diced red pepper and cilantro.;

SAFFRON COUSCOUS WITH GOAT CHEESE

Steps:

• In a medium saucepan, bring broth, saffron, and salt to a boil. Remove from heat and stir in couscous. Cover and set aside for 5 minutes.
• Transfer cooked couscous to a medium bowl and fluff with a fork. Add remaining ingredients and toss to combine.

SAFFRON & RAISIN COUSCOUS WITH 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.

SCALLOPS AND SAFFRON COUSCOUS STRUDEL

Steps:

• In a saucepan bring the water to a boil, stir in the couscous, 1 tablespoon of the oil, and the salt, and remove the pan from the heat. Let the couscous stand, covered, for 5 minutes. Set a rack over another saucepan of boiling water, put the saffron in a heatproof saucer on the rack, and let it steam for 3 to 4 minutes, or until it is brittle. In a blender or small food processor blend the mayonnaise, the saffron, the garlic, and lemon juice. In a non-stick skillet heat the remaining 1 tablespoon oil over moderately high heat until it is hot but not smoking and in it sauté the bell peppers, stirring, until they begin to brown. Add the scallops and sauté the mixture, stirring once or twice, for 1 minute, or until the scallops are just cooked through. Remove the skillet from the heat and stir in the peas and salt and pepper to taste. In a large bowl fluff the couscous with a fork, stir in well the scallop mixture and 1/2 cup of the saffron-garlic mayonnaise, and let the filling cool.
• Preheat the oven to 425°F. On a work surface arrange two 20-inch-long sheets of wax paper with the long sides overlapping slightly and facing you. Put 1 sheet of the phyllo on the wax paper, brush it with some of the butter, and sprinkle it with about 2 teaspoons of the bread crumbs. On this, layer, brush, and sprinkle 4 more sheets of the phyllo in the same manner and lay the sixth sheet of the_phyllo_ on top.
• Spread the filling in a 3-inch-wide strip, mounding it on the phyllo 4 inches above the near long side, leaving a 2-inch border at each end. Using the wax paper as a guide, lift the bottom 4 inches of the pastry over the filling, fold in the ends, and roll up the strudel tightly. Transfer the strudel carefully, seam side down, to a lightly buttered baking sheet, brush it with the remaining butter, and bake it in the lower third of the oven for 25 minutes, or until it is golden. Let the strudel cool to warm on the baking sheet on a rack. The strudel may be made 1 day in advance and kept covered loosely and chilled. Reheat the strudel in a preheated 400°F. oven for 15 minutes. Serve the strudel warm, cut into 1-inch slices with a serrated knife, with the remaining saffron-garlic mayonnaise.

SAFFRON COUSCOUS WITH FRESH PEAS AND 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 SCALLION COUSCOUS

Steps:

• Place couscous in a medium size shallow heat proof bowl and drizzle olive oil over it.
• Rub the couscous between your palms until all the grains are coated with oil.
• Heat the stock in a small saucepan until just begins to boil.
• Remove stock from heat and add the saffron, stirring to blend.
• Add half the stock to the couscous.
• Keep the remaining stock warm over low heat.
• Stir and fluff the couscous with a fork.
• Cover the bowl with a plate or plastic wrap and let sit for 5 minutes.
• Add the remaining stock to the couscous.
• Using a rubber spatula, scrape up an saffron that may be stuck to the saucepan and add it to the couscous.
• Fluff the couscous with a fork, and recover the bowl. Let it sit for 5 minutes longer.
• Season the couscous with salt and pepper to taste and stir in the scallions just before serving.

POACHED CHICKEN WITH VEGETABLES, CORIANDER AND SAFFRON COUSCOUS

Steps:

• Prepare the chicken:
• In a shallow dish sprinkle the chicken with the cumin, the ginger, the salt, and the garlic, drizzle it with the oil, and rub it all over to coat it well. Chill the chicken, covered, for at least 1 hour or overnight.
• In a heavy saucepan cook the onion and the garlic in the oil over moderately low heat, stirring, until they are softened, stir in the ginger and the saffron, and cook the mixture for 30 seconds. Add the broth and 2 tablespoons each of the coriander and the parsley, bring the mixture to a boil, and simmer it for 10 minutes. Add the chicken and the carrot and poach the chicken, covered, for 10 minutes. Turn the chicken, add the zucchini, and cook the mixture, covered, for 10 minutes, or until the chicken is cooked through. Transfer the chicken with tongs to a cutting board and let it stand for 5 minutes. While the chicken is standing, add the olives and the remaining 1 tablespoon each of the coriander and the parsley to the pan, bring the liquid to a boil, and boil the mixture for 2 minutes.
• Prepare the couscous:
• Put the saffron in a small dish, set the dish on a rack set over a saucepan of the broth and 3/4 cup water, and bring the liquid to a boil. Heat the saffron for 1 minute, crumble it into the broth, and add the oil. Stir in the couscous, remove the pan from the heat, and let the couscous stand, covered, for 5 minutes. Fluff the couscous with a fork before serving.
• Slice the chicken, divide it between 2 plates with the couscous, and spoon the vegetable mixture over it.

SAFFRON-SCENTED COUSCOUS WITH PINE NUTS

Steps:

• Bring broth, 2 tablespoons butter, saffron, and 1/4 teaspoon coarse salt to boil in heavy large saucepan, stirring to melt butter. Remove from heat. Mix in couscous. Cover and let stand until all liquid is absorbed and couscous is tender, about 10 minutes. Fluff couscous with fork. Mix in remaining 1 tablespoon butter and half of green onions and nuts. Season to taste with salt and pepper. Mound in bowl. Sprinkle with remaining green onions and nuts.