Serves 4

Ingredients

• 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

Instructions

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.