Saffron, Zucchini and Herb Couscous

Show: Barefoot ContessaEpisode: Ladies Lunch

Rated: 4 stars out of 5Rate itRead users' reviews (32)

RECIPE
COMMENTS & REVIEWS(32)

Cook Time:
20 min
Level:
Easy
Yield:
6 to 8 servings

Times:

Prep: 10 min
Inactive Prep: 15 min
Cook: 20 min
Total:: 45 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

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.

Next Recipe

More recipes? Try these recommendations:

Similar Recipes

All About…

Recipe Collections

Showing 1-10 of 32

View all 32 Side Dish Collections

Comments & Reviews

recipe Saffron, Zucchini and Herb Couscous
Bethany Yuma, AZ 10-17-2009
Flag

Great Side Dish
Rated: 4 stars out of 5

This was a great side dish. I know the recipe calls for saffron, but I'm a poor college student and can't justify $20 for 2... tsp of the stuff. Regardless, the recipe is strong enough that it doesn't need the saffron. The zucchini was perfect and the taste was great. To whoever put the comment about how this was a stingy main dish, that's because it is meant as a side dish -- as couscous usually is. (On her show, Ina paired it with a swordfish recipe.) I personally paired it with marinated boneless pork chops and it turned out to be delicious.Read more
recipe Saffron, Zucchini and Herb Couscous
null null, null 10-15-2009
Flag

Is that all?????
Rated: 2 stars out of 5

How can INA serve such a small meal to guests???? No meat????
recipe Saffron, Zucchini and Herb Couscous
Diana Norwalk, CA 10-06-2009
Flag

Pretty Bad
Rated: 1 stars out of 5

I have made many of Ina's recipes and they are usually very good. Sorry to say though, this was the worst recipe I have ever... made of hers. I followed the recipe exactly and for some reason the flavors just did not seem to meld together so I, like another reviewer, threw the whole thing out. Read more
recipe Saffron, Zucchini and Herb Couscous
PENELOPE L, Raleigh, NC 10-05-2009
Flag

all your programs
Rated: 5 stars out of 5

I love your show you are very easy to fallow and your recipe are wonderful I want to know the recipe of Salmon you make... for the school girls went they come to visit you PenelopeRead more
recipe Saffron, Zucchini and Herb Couscous
clara corona del mar, CA 04-08-2009
Flag

Great with Lamb!
Rated: 5 stars out of 5

i make this often, just the way Ina says, but I am a huge fan of basil and maybe the others that wrote reviews just aren't.... It's a wonderful recipe and we will be having it as a side for Easter with traditional Lamb Thank you Ina.Read more
recipe Saffron, Zucchini and Herb Couscous
K Sudbury, MA 04-04-2009
Flag

Lovely!
Rated: 5 stars out of 5

I added 2 onion and 5 carrot, and sauteed them in olive oil (adding first the onion, then a few minutes later the carrots,... then the zucchini), and I eliminated the herbs. The cumin and the chicken stock has nice flavor but is not too strong, and the couscous has a lovely texture. I like how easily I could make this for my vegetarian friends by substituting veggie stock or even water for the chicken stock. I'll definitely make this again, it's very tasty. Read more