0/5
(0 Votes)
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.
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