Saffron, Zucchini and Herb Couscous

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I think this recipe would be really good if the basil and parsley were cut way down to 1/4 - 1/2 cup at most.

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This is a good basic recipe.I have made this recipe twice. It is easy and quick. The second time I embelished it with about 1/2 cup chives and sauteed a couple of cloves of garlic with the zucchini and it was much more flavorful.

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I will preface this by saying that I may not have used enough saffron..that said, I didn't taste the saffron or many other flavors for that matter. I do, however, like the idea of putting zucchini in with cous cous. I will probably just try a different combination of spices next time.

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Love this recipe...I know it will be even better next time. Looking forward to trying different spices and ingredients with this recipe. Thanks!

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I didn't have saffron, but it was still delicious without. My 19 month old son kept asking for more "couscous please."

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I love Ina's recipes but I have to admit this one was absolutely horrible and went right into the garbage disposal.

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We have made this over and over again. We love the delicate flavors. A great way to get veggies into kids. I have used less saffron to save on cost.

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I really enjoyed this simple recipe and it was a first with couscous for me. I used slightly less basil and parsley and browned my zucchini (sliced more thinkly as well more thoroughly which gave it a really rich taste. Yum!

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I found this to be a bit bland in flavor, yet at the same time overwhelming in herbs - each bite was a mouthful of parsley and basil and not much else in terms in flavor. Don't know if I'll be making this again.

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My boyfriend and I truly enjoyed this recipe. I cut it in half for we were only two diners, but the freshness of the herbs and the tasty broth made this recipe a keeper. And it's speedy to do too!