Saffron, Zucchini and Herb Couscous

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This was delicious! My only problem was that the couscous wasn't completely cooked after the 15 minutes, so I wound up adding another quarter cup of chicken stock and letting it sit a little longer. Turned out wonderfully! Would definitely make it again.

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I am not a huge fan of couscous but I do love zucchini and saffron so I gave this one a go. It was wonderful! Most couscous dishes I find quite dry, this was moist and flavorful. Saffron is quite expensive but one of my all-time favorite things to add to a rice dish or in this case couscous. This is now my go to quick recipe for something different during the week!

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I love how Ina adds zucchini- I never thought of it! I agree that saffron can be expensive for most budgets- you can try a product called Sazon for a similar effect and much less the expense. 1 packet added to this recipe would generate the saffron color. All in all, excellent side dish.

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really good.

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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.

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How can INA serve such a small meal to guests???? No meat????

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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.

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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 Penelope

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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.

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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.