- 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