Lemony Saffron Couscous
The ultimate comfort food, Lemony Saffron Couscous is a vibrant dish full of flavor and nutrition. With the earthy taste of saffron and the brightness of lemon, this easy weeknight dinner is sure to impress. A perfect choice for gatherings or solo meals, make it tonight!
Equipment
- Mixing Bowl
- Baking Sheet
- Chef's Knife
- Large Pot
- Wooden Spoon
- Skillet
- Frying Pan
- Whisk
Ingredients
- 1/4 teaspoon Saffron threads
- 2 1/4 cups Chicken broth (use "no chicken" broth to make it vegetarian/pareve)
- 1 teaspoon Lemon zest
- 1/4 cup Extra virgin olive oil , divided
- 2 cups Instant couscous (about one 12 oz. box)
- 1/3 cup Pine nuts
- 1/2 cup Fresh chopped cilantro
- 15 ounces Chickpeas (garbanzo beans) (drained and rinsed, 1 can)
- 1/4 cup Fresh lemon juice , or more to taste
- Pinch Cayenne pepper (optional-- adds spice)
- Salt
Instructions
- Pour saffron threads into a mortar and crush them into powder. Pour 1/4 cup hot water over the saffron and let it soak for five minutes.
- Pour the saffron water into a large saucepan along with chicken broth (use "no chicken" broth to keep it vegetarian), 1 tsp salt, lemon zest, and 2 tbsp olive oil. Bring to a boil.
- Add the instant couscous to the boiling broth and stir. Bring back to a boil, then immediately cover and remove from heat. Let the couscous steam in the pot for 8 to 10 minutes till tender.
- Meanwhile, pour pine nuts into a skillet and roast them over medium heat for about 5 minutes, stirring frequently, till they are toasted light brown and release some of their natural oils. Watch the nuts carefully, they can easily burn if left unattended.
- Pour the toasted pine nuts into a large mixing bowl along with the chopped cilantro and chickpeas.
- Use a fork to fluff the couscous in the pan, then scrape the couscous into the mixing bowl with the fork, fluffing the couscous as you go. Use a fork or clean hands to mix all ingredients till thoroughly combined, breaking up any clumps of couscous that may have formed.
- In a small bowl, whisk together remaining 2 tbsp olive oil, 1/4 cup fresh lemon juice, and a very small pinch of cayenne pepper. Pour the dressing from the small bowl into the couscous mixture. Toss with a fork to thoroughly coat. Taste and season with additional lemon juice or salt, if desired.
- May be served warm or at room temperature. I like to make this couscous with chicken broth to give it a rich, savory flavor. If you're a vegetarian/vegan or wish to keep the salad pareve, use a mock chicken broth like Imagine Organic No Chicken Broth.
Notes
- Tip 1: You will also need: Spice mortar and pestle, large saucepan with tight fitting lid, skillet, large mixing bowl.