SAFFRON SCENTED COUS COUS

By BobD

Ingredients

• • 3/4 cup boiling water
• • 1/4 teaspoon saffron threads
• • 3/4 cup chicken stock
• • 1 tablespoon extra-virgin olive oil
• • 1/2 teaspoon salt or pepper to taste
• • 1 1/2 cups couscous
• • 2 teaspoons finely chopped flat leaf-parsley

Preparation

Step 1

1. Combine boiling water and saffron in a small saucepan and let stand until saffron is softened. Add stock, olive oil, and salt, and bring liquid just to a boil.

2. Stir in couscous, cover pan, turn of heat, and allow to stand or 5 minutes.

Uncover, stir in parsley, fluff with a fork, and serve.