Saffron Infused Couscous with Almonds

Saffron Infused Couscous with Almonds

Fluffy couscous steeped in golden saffron broth and finished with toasted almonds.

Total 25 min Makes 4 servings Calories 220/serving

Dietary

Vegetarian, Pescatarian, Halal, Kosher

Allergens

Dairy, Tree nuts, Wheat

This couscous gets its warm color and floral aroma from a quick saffron steep before the grains ever hit the pot. Toasted almonds and a touch of butter add crunch and richness, making it a fitting side for roasted chicken, lamb, or a vegetable tagine.

Ingredients

  • 1 1/4 cups water
  • 1/4 teaspoon saffron threads
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon salt
  • 1 cup couscous
  • 1/3 cup sliced almonds
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon olive oil

Method

  1. Warm the water in a small saucepan over medium heat until steaming, then remove from heat, add the saffron threads, and let steep for 5 minutes to release color and aroma.

  2. Heat the olive oil in a 9-inch skillet over medium heat and toast the sliced almonds, stirring frequently, until golden and fragrant, about 3 minutes. Transfer to a plate.

  3. Return the saffron water to a boil in the saucepan, then add the butter and salt and stir until the butter melts.

  4. Stir in the couscous, cover the saucepan, and remove from heat. Let stand until the liquid is fully absorbed, about 5 minutes.

  5. Fluff the couscous with a fork to separate the grains.

  6. Fold in the toasted almonds and chopped parsley, then serve warm.

Rate this recipe

★ 3.3 (1)

Saffron Infused Couscous with Almonds

This couscous gets its warm color and floral aroma from a quick saffron steep before the grains ever hit the pot. Toasted almonds and a touch of butter add crunch and richness, making it a fitting side for roasted chicken, lamb, or a vegetable tagine.

25 min 4 servings 220 cal

Ingredients

  • 1 1/4 cups water
  • 1/4 teaspoon saffron threads
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon salt
  • 1 cup couscous
  • 1/3 cup sliced almonds
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon olive oil

Method

  1. 1

    Warm the water in a small saucepan over medium heat until steaming, then remove from heat, add the saffron threads, and let steep for 5 minutes to release color and aroma.

  2. 2

    Heat the olive oil in a 9-inch skillet over medium heat and toast the sliced almonds, stirring frequently, until golden and fragrant, about 3 minutes. Transfer to a plate.

  3. 3

    Return the saffron water to a boil in the saucepan, then add the butter and salt and stir until the butter melts.

  4. 4

    Stir in the couscous, cover the saucepan, and remove from heat. Let stand until the liquid is fully absorbed, about 5 minutes.

  5. 5

    Fluff the couscous with a fork to separate the grains.

  6. 6

    Fold in the toasted almonds and chopped parsley, then serve warm.