Lemony Saffron Couscous
User Reviews
4.5
42 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
25 mins
-
Total Time
30 mins
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Servings
8 servings
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Calories
352 kcal
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Course
Side Dish
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Cuisine
Middle Eastern
Lemony Saffron Couscous
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Recipe for Lemony Saffron Couscous, a savory side dish with lemon, chickpeas, pine nuts and cilantro. Kosher, Meat or Pareve, Vegan option.
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Ingredients
- 1/4 teaspoon saffron threads
- 2 1/4 cups chicken broth can be vegetarian/pareve broth
- 1 teaspoon lemon zest
- 1/4 cup olive oil extra virgin, divided
- 2 cups couscous about one 12 oz. box, instant
- 1/3 cup pine nuts
- 1/2 cup cilantro fresh, chopped
- 15 ounces chickpeas 1 can, aka garbanzo beans; drained and rinsed
- 1/4 cup lemon juice fresh, or more to taste
- Pinch cayenne pepper (optional-- adds spice)
- salt
Instructions
- Pour saffron threads into a mortar and crush them into powder. Pour 1/4 cup hot water over the saffron and let it soak for five minutes.
- Pour the saffron water into a large saucepan along with chicken broth (use "no chicken" broth to keep it vegetarian), 1 tsp salt, lemon zest, and 2 tbsp olive oil. Bring to a boil.
- Add the instant couscous to the boiling broth and stir. Bring back to a boil, then immediately cover and remove from heat. Let the couscous steam in the pot for 8-10 minutes till tender.
- Meanwhile, pour pine nuts into a skillet and roast them over medium heat for about 5 minutes, stirring frequently, till they are toasted light brown and release some of their natural oils. Watch the nuts carefully, they can easily burn if left unattended.
- Pour the toasted pine nuts into a large mixing bowl along with the chopped cilantro and garbanzo beans.
- Use a fork to fluff the couscous in the pan, then scrape the couscous into the mixing bowl with the fork, fluffing the couscous as you go. Use a fork or clean hands to mix all ingredients till thoroughly combined, breaking up any clumps of couscous that may have formed.
- In a small bowl, whisk together remaining 2 tbsp olive oil, 1/4 cup fresh lemon juice, and a very small pinch of cayenne pepper. Pour the dressing from the small bowl into the couscous mixture. Toss with a fork to thoroughly coat. Taste and season with additional lemon juice or salt, if desired.
- May be served warm or at room temperature. I like to make this couscous with chicken broth to give it a rich, savory flavor. If you're a vegetarian/vegan or wish to keep the salad pareve, use a mock chicken broth like Imagine Organic No Chicken Broth.
Notes
- You will also need: Spice mortar and pestle, large saucepan with tight fitting lid, skillet, large mixing bowl
Nutrition Information
Show Details
Calories
352kcal
(18%)
Carbohydrates
49g
(16%)
Protein
11g
(22%)
Fat
12g
(18%)
Saturated Fat
1g
(5%)
Sodium
250mg
(10%)
Potassium
325mg
(7%)
Fiber
6g
(24%)
Sugar
2g
(4%)
Vitamin A
80IU
(2%)
Vitamin C
8.8mg
(10%)
Calcium
40mg
(4%)
Iron
2.5mg
(14%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 352 kcal
% Daily Value*
| Calories | 352kcal | 18% |
| Carbohydrates | 49g | 16% |
| Protein | 11g | 22% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Sodium | 250mg | 10% |
| Potassium | 325mg | 7% |
| Fiber | 6g | 24% |
| Sugar | 2g | 4% |
| Vitamin A | 80IU | 2% |
| Vitamin C | 8.8mg | 10% |
| Calcium | 40mg | 4% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
42 reviews
Excellent
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