SAFFRON, ZUCCHINI AND HERB COUSCOUS
Steps:
- Bring the chicken stock to a boil in a small saucepan, and turn off the heat. Add the salt, pepper, cumin, and saffron threads and allow to steep for at least 15 minutes.
- Meanwhile, heat the olive oil and melt the butter in a saute pan. Add the zucchini and cook for 5 minutes, or until lightly browned. Bring the chicken stock just back to a boil. Place the couscous in a large bowl and add the cooked zucchini. Pour the hot chicken stock over them. Cover the bowl tightly with plastic wrap and allow to stand at room temperature for 15 minutes. Add the basil and parsley. Toss the couscous and herbs with a fork, and serve warm or at room temperature.
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Umarfarooq Kharal
[email protected]Thanks for sharing this recipe! I'm always looking for new and exciting dishes to try.
Pontsho Mimi
[email protected]This looks delicious! I'm going to make it for my next dinner party.
Gwantwa Nyingi
[email protected]I can't wait to try this recipe!
Dawood Rahimi
[email protected]This recipe is a keeper!
Michelle McMillian
[email protected]I would definitely make this again!
mixs channel
[email protected]This is a great recipe for a quick and easy weeknight meal.
Endinako Ngcuka
[email protected]I'm not a big fan of zucchini, but this dish was amazing! The zucchini was cooked perfectly and the herbs really brought out its flavor.
Bulus Anthony
[email protected]This was my first time making couscous and it turned out great! The saffron added a beautiful color and flavor to the dish.
Shahzaib Jameel
[email protected]I made this for dinner last night and it was a hit! My family loved the combination of flavors and the couscous was fluffy and light.
Warisa Rafa
[email protected]This saffron zucchini and herb couscous was a delightful dish! The flavors were perfectly balanced and the couscous was cooked to perfection. I highly recommend this recipe.