Pour couscous into a large bowl. Add olive oil, saffron, and salt. Mix all together very well. Add the water and mix again. Let sit for 20 minutes After 20 minutes slowly separate the grains. On the upper level of the couscoussiere pour the couscous and let it steam for 20 minutes.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Rafih Benjelloun, Imperial Fez, Atlanta, GA
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