Saffron Scallion Couscous Food

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.

MOROCCAN SAFFRON RICE PILAF RECIPE WITH VEGETABLES

Steps:

• Gather the ingredients.
• In a sauce pan, heat the stock almost to boiling and hold warm.
• Heat the saffron threads carefully for a minute in a small skillet, just until dry enough to crumble. Crush them and add to the stock.
• While the stock is heating, combine the remaining ingredients in a deep skillet or 4-quart pot.
• Cook the rice and vegetables over medium heat, stirring frequently, for about 10 minutes, or until the onions are translucent and the rice begins to color.
• Add the stock and saffron to the rice, stirring only once. Bring the stock to a simmer and taste for salt. Adjust the seasoning as desired.
• Cover the rice, reduce the heat to low, and simmer gently and undisturbed, for about 25 minutes, or until the liquid is absorbed and the rice is tender.
• Fluff the rice with a fork, and serve.
• Enjoy.

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:

• 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 ISRAELI COUSCOUS

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.

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 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.;

SCALLION COUSCOUS

Steps:

• Put the couscous in a medium heat-proof bowl. Cover with boiling water. Cover with a lid and let sit for 8 minutes.
• While the couscous is steaming, heat the butter in a small sauté pan; sauté scallions and parsley for 2 minutes. Turn heat off, and add salt and pepper. Stir together.
• With a fork, stir couscous. When couscous is tender, add the scallion mixture. Mix well.

FISH STEAMED WITH COUSCOUS

Steps:

• Put the couscous in a bowl and cover with tepid water. It will soften and double in size.
• Heat a medium-sized saucepan on a low heat, and saute the onion, garlic and chopped chiles in oil. Pound in the mortar the salt, fennel and cumin seeds, coriander seeds and cinnamon. Add to the onion with the butter, then once melted add the finely sliced coriander stalks and the couscous. Break it up with your spoon.
• Turn the heat down to a very low heat, and add the fish, skin side up. Drizzle with olive oil, a bit of salt and pepper and throw in the lemon, cut in halves. Cover with some wet greaseproof paper, and cook for 15 minutes.
• To serve, sprinkle with the coriander leaves and sliced chile; squeeze the lemon halves, dollop on some creme fraiche and drizzle with olive oil.

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.

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.

NORTH AFRICAN MEATBALLS (BOULETTES)

Steps:

• Make the sauce: Heat oil over medium-high heat in a wide, heavy bottomed saucepan. Add onion and cook without browning until softened, about 5 minutes. Add garlic, tomato paste, cinnamon and saffron, and stir well to incorporate. Season generously with salt and pepper, and allow to sizzle for 1 minute more. Add broth and simmer gently for 5 minutes. May be made several hours in advance, up to a day.
• Make the meatballs: Put bread cubes and milk in a small bowl. Leave bread to soak until softened, about 5 minutes, then squeeze dry.
• In a mixing bowl, put squeezed-out bread, ground meat and egg. Add salt, pepper, garlic, nutmeg, ginger, turmeric, paprika, cayenne, cloves, coriander and cumin. Mix well with hands to distribute seasoning. Add 2 tablespoons each of parsley, cilantro and scallion, and knead for a minute. May be prepared several hours in advance, up to a day.
• With hands, roll mixture into small round balls about the size of a quarter. Dust balls lightly with flour. Heat a few tablespoons of oil, or a quarter-inch depth, over medium-high heat and fry meatballs until barely browned, about 2 minutes per side. Drain and blot on paper towel. Simmer meatballs in saffron-tomato sauce, covered, over medium heat for about 20 minutes, until tender. Meanwhile, make the couscous, if desired: Cook according to package directions, fluff gently and stir in butter and raisins. Season with salt and cinnamon, and toss well.
• Garnish meatballs with remaining parsley, cilantro and scallion. Serve with couscous and roasted tomatoes if desired.