- 8
4.7/5
(3 Votes)
Ingredients
- 3 cups low-salt chicken broth
- 3 tablespoons unsalted butter, divided
- 1/2 teaspoon saffron threads, crushed
- 1/4 teaspoon coarse kosher salt
- 2 cups couscous (about 12 ounces)
- 3/4 cup thinly sliced green onions (about 5), divided
- 1/2 cup pine nuts, toasted , divided
Preparation
Step 1
Bring broth, 2 tablespoons butter, saffron,
and 1/4 teaspoon coarse salt to boil in heavy
large saucepan, stirring to melt butter.
Remove from heat. Mix in couscous. Cover
and let stand until all liquid is absorbed
and couscous is tender, about 10 minutes.
Fluff couscous with fork. Mix in remaining
1 tablespoon butter and half of green
onions and nuts. Season to taste with salt
and pepper. Mound in bowl. Sprinkle with
remaining green onions and nuts.