Saffron Couscous with Goat Cheese

2 cups low sodium chicken broth

1 pinch saffron threads

1/2 teaspoon salt

1 (10-ounce) box instant couscous

1/2 cup slivered almonds, toasted

1/3 cup dried apricots, chopped

1/3 cup raisins

4 ounces goat cheese, crumbled

1/2 cup nicoise olives, pitted

1/4 cup finely chopped parsley leaves

 

In a medium saucepan, bring broth, saffron, and salt to a boil. Remove from heat and stir in couscous. Cover and set aside for 5 minutes.

 

Transfer cooked couscous to a medium bowl and fluff with a fork. Add remaining ingredients and toss to combine.