Saffron couscous
Instructions:
- ½ teaspoon loosely packed saffron threads;
- 3 tablespoons hot water;
- 1 ¾ cups low-sodium chicken broth or vegetable broth;
- 1 tablespoon extra-virgin olive oil or unsalted butter;
- ¼ teaspoon fine sea salt;
- 1¼ cups whole wheat couscous.
- Heat a small heavy-bottomed skillet over medium heat for 2 to 3 minutes. Add the saffron and toast until the threads darken ever so slightly, 30 seconds to 1 minute, stirring with a wooden spoon and watching closely. Immediately scrape the threads into a small bowl and crush them with your fingers. Cover with the hot water and let sit for at least 5 minutes.
- Meanwhile, pour the broth, olive oil, and salt into a 2-quart saucepan and bring to a boil. Remove the saucepan from the heat. Stir in the couscous and the saffron, together with any of its colorful liquid. Cover and let sit until the liquid is absorbed, about 10 minutes.
- Taste and adjust for salt. Fluff with two forks and serve right away.