Another recipe from ATK! We had this for dinner tonight with some roasted chicken breasts. It was my first time cooking with saffron threads. Surprisingly manageable when crushed in a mortar and pestle, but I would say beware of the sticker shock! I ended up purchasing my saffron threads from World Market for significantly cheaper than I saw them at the grocery store. Who knows if that was to the benefit of the dish though. If anyone takes a chance on the more expensive variety and has thoughts, please let me know!!
Couscous with Saffron, Raisins, and Toasted Almonds
Adapted from America's Test Kitchen Healthy Family Cookbook
1 C whole-wheat couscous
2 Tbp extra-virgin olive oil
Salt and pepper
1/8 tsp saffron threads, crumbled
1/8 tsp ground cinnamon
1/8 tsp cayenne pepper (I used paprika)
3/4 C water
3/4 C low-sodium chicken broth
1/2 C raisins (I used golden raisins)
1/4 C toasted sliced almonds
1 1/2 tsp fresh lemon juice
1. Toast the couscous over medium high heat, stirring often, until a few grains begin to brown, about 3 minutes. Transfer couscous to a bowl and set aside.
2. Combine the onion, 1 Tbsp oil, and 1/4 tsp salt. Cover and cook over medium-low heat, stirring occasionally until the onion is softened, 8-10 minutes. Stir in the spices and cook until fragrant, about 30 seconds. Stir in the liquids and raisins and bring to a boil.
3. Stir the couscous back in, stir, and cover. Let sit until the grains are tender, about 12 minutes. Uncover and fluff the grains. Stir in the remaining oil, almonds, and lemon juice. Season with salt and pepper to taste and serve.
Per 3/4C Serving: Cal 190, Fat 7g, Sat Fat 1g, Chol 0mg, Carb 28g, Protein 4g, Fiber 4g, Sodium 170mg