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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.