Middle Eastern Couscous with Saffron Print

Serves 4

  1. In saucepan, heat oil over medium-high heat and add the onion and saffron. Cook for 1 to 2 minutes, then add the couscous and mix well. Add the chicken stock, salt, pepper and bring to a boil. Reduce heat to low simmer, cover and cook for 10 minutes. Uncover and continue cooking over medium heat, stirring occasionally for 2 to 3 minutes until all liquid is absorbed. Turn off heat and gently fluff with a fork until grains are separated. Serve garnished with parsley.
  • 2 tbsp. olive oil
  • 1 small onion, chopped
  • 1 tsp. crushed saffron pistils
  • 1 cup Middle Eastern couscous
  • 1½ cup chicken stock
  • Salt and pepper to taste
  • 2 tbsp. chopped fresh parsley