Saffron Couscous With Currants

By á-174942

Ingredients

• 1 teaspoon canola oil
• 1 onion finely chopped
• 1 garlic clove minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground ginger
• 1/4 teaspoon saffron threads
• 2 cups chicken broth
• 1 cup couscous
• 2 tablespoons currants
• 2 tablespoons chopped fresh parsley
• Salt to taste
• Freshly-ground black pepper to taste
• 1 tablespoon toasted sesame seeds

Details

Servings 6

Preparation

Step 1

In heavy saucepan, heat oil over medium heat; cook onion and garlic, stirring, for 2 to 3 minutes or until softened. Add cumin, coriander, and ginger; cook, stirring for 1 minute or until fragrant.

Add saffron to broth. Stir into onion mixture. Bring to boil. Remove from heat. Stir in couscous and currants. Cover and let steam for 5 minutes; fluff with fork. Stir in parsley. Season to taste with salt and pepper.

Transfer to serving dish. Sprinkle with sesame seeds.

This recipe yields 6 servings. Serving size: 1/6 recipe.

Exchanges Per Serving: 2 Starch.

Nutrition Facts: Calories 156; Total Fat 2g; Saturated Fat 0g; Cholesterol 0mg; Sodium 263mg; Potassium 166mg; Carbohydrate 27g; Protein 6g.