Saffron, Zucchini and Herb Couscous

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Rated 4 stars out of 5
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  • Read 44 Reviews
Total Time:
45 min
Prep
10 min
Inactive
15 min
Cook
20 min
Yield:
6 to 8 servings
Level:
Easy
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Ingredients

  • 1 1/2 cups homemade chicken stock or canned broth
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon saffron threads
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 2 zucchini, large dice
  • 1 1/2 cups couscous (10 ounces)
  • 1 cup chopped basil leaves
  • 1 cup chopped parsley leaves

Directions

Bring the chicken stock to a boil in a small saucepan, and turn off the heat. Add the salt, pepper, cumin, and saffron threads and allow to steep for at least 15 minutes.

Meanwhile, heat the olive oil and melt the butter in a saute pan. Add the zucchini and cook for 5 minutes, or until lightly browned. Bring the chicken stock just back to a boil. Place the couscous in a large bowl and add the cooked zucchini. Pour the hot chicken stock over them. Cover the bowl tightly with plastic wrap and allow to stand at room temperature for 15 minutes. Add the basil and parsley. Toss the couscous and herbs with a fork, and serve warm or at room temperature.

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Newest Ratings and Reviews

Read all 44 reviews

  • on March 03, 2013

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    Fantastic.

    people found this review Helpful.
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  • on July 19, 2011

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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.

    people found this review Helpful.
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  • on June 26, 2011

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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.

    people found this review Helpful.
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