Nutritional Info

Nutrition Facts

Serving Size 1 (547g)

Calories 433
Calories from Fat 66 (15%)
Amount Per Serving %DIV
Total Fat 7.3g 11%
Saturated Fat 1g 5%
Monounsaturated Fat 5g
Polyunsaturated Fat 1.2g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 129.7mg 6%
Potassium 473.4mg 10%
Total Carbohydrate 92.5g 31%
Dietary Fiber 11.1g 45%
Sugars 0.4g
Protein 5.5g 11%

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Recipe Description
Golden couscous, with threads of scarlet saffron and slices of green scallions, is an intriguing alternative to rice or potatoes.  Couscous, a type of pasta that originated in North Africa, looks like coarse grains of sand.  This method for preparing it is quick and easy.  Couscous is especially delicious made with your best extra virgin olive oil.  The Fuity oil will be absorbed by the couscous, greatly enhancing its flavor.
Prep time
20 min
Cook time
10 min
Ready In
30 min

Ingredients

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Serves To:USMetric
1 Pinch(pn)  black pepper, freshly ground, to taste
7   scallions, including white and 3 inches of green, trimmed and thinly sliced on an angle
1 Pinch(pn)  coarse salt, to taste
1/2 Teaspoon(t)  saffron threads, lightly crushed
1 Cup(c)  blond chicken stock
2 Tablespoon(T)  extra virgin olive oil
1 Cup(c)  couscous

Preparation

Place the couscous in a medium sized shallow heatproof bowl or casserole and drizzle the olive oil over it.  Rub the couscous between your palms until the all the "grains" are coated with oil.  This should take about 2 minutes.  Heat the stock in a small saucepan over high heat until it just begins to boil.  Remove the stock from the heat and add the saffron, stirring to blend.  Add half of 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 it sit for 5 minutes.  Add the remaining stock to the couscous.  Using a rubber spatula, scrape up any saffron that may be stuck to the saucepan and add it to the couscous.  Fluff the couscous with a fork and cover the bowl.  Let the couscous sit for 5 minutes longer.  Season the couscous with salt and pepper to taste and stir in the scallions just before serving.

Additional notes

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