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4.5 from 42 votes

Lemony Saffron Couscous

Recipe for Lemony Saffron Couscous, a savory side dish with lemon, chickpeas, pine nuts and cilantro. Kosher, Meat or Pareve, Vegan option.

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 8 servings
Calories: 352 kcal
Course: Side Dish
Cuisine: Middle Eastern

Ingredients

  • 1/4 teaspoon saffron threads
  • 2 1/4 cups chicken broth (use "no chicken" broth to make it vegetarian/pareve)
  • 1 teaspoon lemon zest
  • 1/4 cup extra virgin olive oil, divided
  • 2 cups instant couscous (about one 12 oz. box)
  • 1/3 cup pine nuts
  • 1/2 cup fresh chopped cilantro
  • 15 ounces chickpeas (garbanzo beans), drained and rinsed (1 can)
  • 1/4 cup fresh lemon juice, or more to taste
  • Pinch cayenne pepper (optional-- adds spice)
  • salt

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Pour the toasted pine nuts into a large mixing bowl along with the chopped cilantro and garbanzo beans.
  6. 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.
  7. 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.
  8. 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

Calories 352kcal (18%) Carbohydrates 49g (16%) Protein 11g (22%) Fat 12g (18%) Saturated Fat 1g (5%) Sodium 250mg (10%) Potassium 325mg (9%) 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

% 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.