Saffron-Scented Cilantro Couscous

I wish I had access to a really super camera right now. Or Smell-O-Vision for blogs (wouldn't that be wonderful!?).

This couscous combines almost all of my favorite ingredients in cooking: onions, lemon, and saffron. The result is a fresh, flavorful couscous that is both light and hearty and utterly NOMWORTHY. I thought the cilantro would make the flavor strange but it's not at all. So, so tasty!


Saffron-Scented Cilantro Couscous

1 ½ cups chicken stock or water
1 cup dry couscous
1/3 cup cilantro leaves
1/3 cup onions, chopped
3 tbsp olive oil
1 tsp garlic powder
1 tsp salt + to taste
2 tbsp lemon juice/about half a lemon
Pinch saffron threads

In a medium saucepan heat olive oil over medium-high heat. Add onions and sauté for 3-4 minutes, stirring occasionally. Add chicken stock, salt, and garlic powder; bring to a boil. Add in couscous, cilantro, and saffron threads, mixing quickly; cover and set off heat for 12 minutes. Fluff couscous with a fork and squeeze/sprinkle lemon juice over top.

*I love salt. Like, really really love it. So I added way more than is listed here. If you love salt, too, be warned that you’ll need to add more (although if you use chicken stock as opposed to water, the stock will give it a good salty flavor). Just taste first, of course.

Serves 2-3.

--Jirafa

Veggie Couscous

I make this frequently when class is in session. It's hearty and flavorful; really nice to have during a stressful week of studying.

I actually used a boxed instant couscous for this. I don't normally condone the use of boxed food, but sometimes it really is tasty and easier. Not necessarily cheaper, though, so feel free to buy your own bulk couscous and make it the...hard way?



Veggie Couscous:

1 box Near East Roasted Garlic and Olive Oil couscous
¼ onion, chopped
1 veggie burger patty, cooked and chunked
1 zucchini, chopped
1 cup (about 4-5 medium) mushrooms, chopped
1 clove garlic, minced

Heat 1 tbsp olive oil in a medium skillet over medium-high heat. In the meantime, set water to boil for couscous, following instructions.

Sauté onion and garlic together for a minute, then add mushrooms and zucchini. Finish couscous preparations; set aside. Cook vegetables until zucchini is tender, but still crisp (about 3-4 minutes). Add in cooked veggie patty pieces (isn’t ‘patty’ the worst word for food ever? D: ) and heat through. Season with salt, pepper, and any dried spices you enjoy (I use basil for everything). Mix with couscous and serve!

Serves 2-3