Middle Eastern Couscous with Saffron

By á-177220

Ingredients

• 2 tablespoons good olive oil
• 2/3 cup finely chopped onion
• 1/4 cup pumpkin seeds *
• 1 teaspoon crushed saffron pistils
• 1 cup Israeli couscous
• 1 1/2 cup chicken stock
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 sprigs fresh tarragon or parsley, for garnish

Preparation

Step 1

Heat the oil in a medium saucepan over high heat and add the onion, seeds, and saffron. I would recommend using a non-stick pan. Cook for 1-2 minutes.
Add the couscous, mix well.
Add the stock, salt, and pepper. Mix well and bring to a boil.
Reduce the heat to very low, cover, and cook for 10 minutes.
Uncover and cook over medium heat, stirring occasionally, for 2-3 minutes longer to dry the grains and make them fluffy.
Serve garished with the herbs, if desired.