Saffron, Zucchini and Herb Couscous

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Fantastic.

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I didn't care for this much. This is the first time I made anything with saffron and I hoped it would be delicious, but it was actually kind of strange. I used only l/2 the amount of basil and parsley and felt that was too much.

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WAYY too "herby" the way it's written. The second time I made this I diced the zucchini smaller, and minced the herbs very very small, and cut the amounts in half. The recipe is tasty but definitely needs to be tweaked.

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I switched out the couscous for quinoa, and added shredded chicken. Turned out amazing. To add some zest, I found a mango salsa recipe, and paired it with the couscous dish. The flavors worked together well.

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Poor, simply couscous had no chance of working its way through the other 8-9 layers of seasoning this recipe calls for. In the end, the pasta and zucchini were lost below the seasoning.

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What a great recipe for couscous! Simple and fast to make--it's a perfect side dish for grilled or roasted chicken. I tossed in a handful of halved grape tomatoes to give a little extra color and flavor.

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This looks delicious! I really just wanted to post for anyone concerned over the cost of saffron, you can get a similar effect color wise using achiote which looks like very bright, reddish/pinkish little seeds. Cook them in oil until they sizzle and strain off. It is considered by some to be the "poor man's" saffron, when peasants originally used it in place of saffron which was at one time eaten only by royalty or so my culinary instructor told us! : Of course, you can't beat the taste of saffron but again if budget is an issue, at least you can get some of that beautiful color with the achiote.

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Super quick, super easy 2 in one dish. You get your veggie and starch. It's great for a weeknight meal, and goes really great with chicken. (for the record I used only 1 cup of couscous, and 2 cups chicken stock, and one extra zucchini, this made 5 large servings It was moist and delicious!

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I thought this was going to be amazing and I cook couscous a lot. The proportions were just off. There wasn't enough broth and I had to heat up extra broth at the last minute and then the chicken flavor was just overpowering. I had a friend bring me saffron all the way from India and I feel like I just killed it with chicken flavor. However, I can tell that this would have been a much better dish if the measurements were different. I'll try it again with my normal cous cous measurements and I think we'll have something good.

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I was sure I had cous cous in my pantry, but when it came time to add it to the dish I realized that I was wrong. I had a choice between acini de pepe or arborio rice and went with the rice. It was wonderful!!! I did need to toss the dish back on the stove as steeping was not enough, but with some extra stock it worked out great. I am going to add the zucchini a little later next time as it got a little too mushy with the extra cooking. I am looking forward to trying this again with cous cous and also with acini de pepe.