Best 7 Saffron Couscous With Herbs Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Saffron Couscous with Herbs: A Delightful and Aromatic Dish**

Saffron couscous with herbs is a delectable dish that combines the vibrant flavors of saffron, the freshness of herbs, and the fluffy texture of couscous. This North African dish is typically served as a main course or side dish, and it can be easily prepared at home with a few simple ingredients. There are several variations of saffron couscous with herbs, and our article provides three unique recipes that cater to different tastes and preferences.

**1. Classic Saffron Couscous with Herbs:**

This recipe introduces the traditional saffron couscous with herbs, featuring a blend of fresh parsley, cilantro, and mint. The saffron adds a beautiful golden hue and a distinctive aroma to the dish, while the herbs provide a refreshing and herbaceous flavor.

**2. Spicy Saffron Couscous with Harissa:**

For those who enjoy a bit of heat, this recipe incorporates harissa, a North African chili paste, into the couscous. The harissa adds a spicy kick and a smoky flavor to the dish, creating a delightful balance between heat and aromatic spices.

**3. Saffron Couscous with Roasted Vegetables:**

This recipe includes roasted vegetables, such as bell peppers, zucchini, and carrots, to create a colorful and flavorful couscous dish. The roasted vegetables add a slightly sweet and smoky flavor, complementing the saffron and herbs.

Each recipe provides step-by-step instructions, cooking tips, and helpful suggestions for customizing the dish to your liking. Whether you prefer a classic, spicy, or vegetable-packed couscous, our article has a recipe that will surely tantalize your taste buds and make your next meal a memorable one.

Let's cook with our recipes!

SAFFRON, ZUCCHINI AND HERB COUSCOUS



Saffron, Zucchini and Herb Couscous image

Provided by Ina Garten

Categories     side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 11

1 1/2 cups homemade chicken stock or canned broth
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cumin
1/2 teaspoon saffron threads
2 tablespoons olive oil
2 tablespoons unsalted butter
2 zucchini, large dice
1 1/2 cups couscous (10 ounces)
1 cup chopped basil leaves
1 cup chopped parsley leaves

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.

SAFFRON COUSCOUS WITH FRESH PEAS AND CHIVES



Saffron Couscous with Fresh Peas and Chives image

Categories     Vegetable     Side     Quick & Easy     High Fiber     Saffron     Pea     Spring     Chive     Couscous     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 6

1 (14 1/2-ounce) can low-salt chicken broth
1 1/2 cups shelled fresh peas or frozen peas
2 tablespoons (1/4 stick) butter
Pinch of saffron threads
1 1/4 cups couscous
1/4 cup chopped fresh chives

Steps:

  • Bring chicken broth to simmer in medium saucepan. Add peas and cook just until tender, about 2 minutes. Using slotted spoon, transfer peas to bowl. Add 2 tablespoons butter and saffron threads to broth and bring to boil. Remove from heat. Add couscous; stir to blend. Cover tightly and let stand until liquid is absorbed and couscous is tender, about 5 minutes. Fluff couscous with fork. Gently mix in chives and peas. Season to taste with salt and pepper. Transfer couscous to large bowl.

POACHED CHICKEN WITH VEGETABLES, CORIANDER AND SAFFRON COUSCOUS



Poached Chicken with Vegetables, Coriander and Saffron Couscous image

Categories     Chicken     Garlic     Ginger     Herb     Olive     Onion     Marinate     Poach     Saffron     Zucchini     Winter     Couscous     Gourmet

Yield Serves 2

Number Of Ingredients 24

For the chicken
3/4 pound boneless skinless chicken breast, halved
1/4 teaspoon ground cumin
1/4 teaspoon ground ginger
1/4 teaspoon salt
1 garlic clove, minced
1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, minced
3 tablespoons olive oil
1/2 teaspoon ground ginger
1/4 teaspoon crumbled saffron threads
2 cups chicken broth
3 tablespoons chopped fresh coriander
3 tablespoons chopped fresh flat-leafed parsley leaves
1 carrot, cut crosswise into 1/4-inch slices
1 zucchini, halved lengthwise and cut crosswise into 1/3-inch slices
1 tablespoon Niçoise olives
saffron couscous
For the couscous:
1/4 teaspoon crumbled saffron threads
3/4 cup chicken broth
1 tablespoon olive oil
1/2 cup couscous

Steps:

  • Prepare the chicken:
  • In a shallow dish sprinkle the chicken with the cumin, the ginger, the salt, and the garlic, drizzle it with the oil, and rub it all over to coat it well. Chill the chicken, covered, for at least 1 hour or overnight.
  • In a heavy saucepan cook the onion and the garlic in the oil over moderately low heat, stirring, until they are softened, stir in the ginger and the saffron, and cook the mixture for 30 seconds. Add the broth and 2 tablespoons each of the coriander and the parsley, bring the mixture to a boil, and simmer it for 10 minutes. Add the chicken and the carrot and poach the chicken, covered, for 10 minutes. Turn the chicken, add the zucchini, and cook the mixture, covered, for 10 minutes, or until the chicken is cooked through. Transfer the chicken with tongs to a cutting board and let it stand for 5 minutes. While the chicken is standing, add the olives and the remaining 1 tablespoon each of the coriander and the parsley to the pan, bring the liquid to a boil, and boil the mixture for 2 minutes.
  • Prepare the couscous:
  • Put the saffron in a small dish, set the dish on a rack set over a saucepan of the broth and 3/4 cup water, and bring the liquid to a boil. Heat the saffron for 1 minute, crumble it into the broth, and add the oil. Stir in the couscous, remove the pan from the heat, and let the couscous stand, covered, for 5 minutes. Fluff the couscous with a fork before serving.
  • Slice the chicken, divide it between 2 plates with the couscous, and spoon the vegetable mixture over it.

SAFFRON COUSCOUS



Saffron Couscous image

Earthy saffron is lifted by peppery green onions in this quick side dish. Serve with the halibut to soak up the tasty juices. Halibut recipe is posted also Recipe #183656.

Provided by LMillerRN

Categories     Moroccan

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

2 1/4 cups reduced-sodium fat-free chicken broth
1/4 teaspoon saffron thread, crushed
2 tablespoons olive oil
1 1/2 cups uncooked couscous
1/2 teaspoon hot pepper sauce
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/3 cup chopped green onion top

Steps:

  • Bring broth to a simmer in a small saucepan. Add saffron, stirring to dissolve. Cover and keep warm.
  • Heat oil in a medium saucepan over medium-high heat. Add couscous; cook 1 minute, stirring constantly. Add broth mixture, hot sauce, salt, and pepper; bring to a boil. Cover, remove from heat, and let stand 5 minutes. Fluff with a fork; stir in onions.

SAFFRON COUSCOUS WITH HERBS



Saffron Couscous With Herbs image

This is a wonderful couscous that can stand alone or will compliment a Middle Eastern inspired main dish. You can use less oil if you prefer. UPDATE: Based on some of the reviews I have increased the stock from 2 cups to 2.5 cups and I have increased the servings to 8 instead of 6. The quantity of herbs should be somewhat according to how much you like and which kind of herbs (strong/mild flavour) you are adding.

Provided by Deantini

Categories     Grains

Time 35m

Yield 8 serving(s)

Number Of Ingredients 14

2 tablespoons sesame seeds
2 tablespoons pine nuts
1 tablespoon butter
1 small onion, finely diced
2 1/2 cups chicken stock or 2 1/2 cups vegetable stock
1 pinch saffron, crumbled
2 cups couscous (whole wheat or regular)
1/4 cup olive oil, extra virgin
1 lemon, juice of
1/2 teaspoon red pepper flakes (to taste)
1/4 cup sultana raisin
1 1/2 cups mixed herbs, finely chopped (including mint, cilantro, flat-leaf parsley)
kosher salt ground pepper
fresh ground pepper

Steps:

  • Place sesame seeds and pine nuts in small baking dish. Bake in preheated 400F oven until lightly golden, watching carefully so they don't burn, about 5 minutes. Or cook carefully on a skillet.
  • In small skillet, on medium-high heat, melt butter. Add onion. Cook, stirring, until lightly browned, about 7 minutes.
  • Meanwhile in large saucepan, bring stock and saffron to boil over high heat. Remove from heat. Add couscous; stir. Cover; let stand 15 minutes. Fluff with fork.
  • Toss with oil, lemon juice and red pepper flakes. Add sesame seeds, pine nuts, onions, raisins and herbs. Toss gently. Season with salt and pepper.

SAFFRON-SCENTED COUSCOUS WITH PINE NUTS



Saffron-Scented Couscous with Pine Nuts image

Provided by Betty Rosbottom

Categories     Side     Easter     Quick & Easy     High Fiber     Pine Nut     Saffron     Healthy     Couscous     Bon Appétit     Sugar Conscious     Kidney Friendly     Peanut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 7

3 cups low-salt chicken broth
3 tablespoons unsalted butter, divided
1/2 teaspoon saffron threads, crushed
1/4 teaspoon coarse kosher salt
2 cups couscous (about 12 ounces)
3/4 cup thinly sliced green onions (about 5), divided
1/2 cup pine nuts, toasted , divided

Steps:

  • Bring broth, 2 tablespoons butter, saffron, and 1/4 teaspoon coarse salt to boil in heavy large saucepan, stirring to melt butter. Remove from heat. Mix in couscous. Cover and let stand until all liquid is absorbed and couscous is tender, about 10 minutes. Fluff couscous with fork. Mix in remaining 1 tablespoon butter and half of green onions and nuts. Season to taste with salt and pepper. Mound in bowl. Sprinkle with remaining green onions and nuts.

SAFFRON COUSCOUS



Saffron Couscous image

A light side dish or a great lunch box salad. The addition of saffron makes it just interesting enough!

Provided by toastyfrenchy

Categories     Side Dish

Time 50m

Yield 4

Number Of Ingredients 11

2 tablespoons warm water
5 saffron threads, or more to taste
1 cup couscous
1 cup vegetable broth
1 celery stalk, diced
¼ cup dried currants
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
1 teaspoon harissa, or to taste
½ teaspoon ground cumin
sea salt to taste

Steps:

  • Combine warm water and saffron together in a bowl.
  • Mix couscous and vegetable broth together in a saucepan; bring to a boil. Remove saucepan from heat, cover saucepan, and let sit for 5 minutes. Fluff couscous with a fork and transfer to a bowl.
  • Stir saffron mixture, celery, currants, olive oil, lemon juice, harissa, cumin, and sea salt into couscous. Refrigerate until chilled, at least 30 minutes.

Nutrition Facts : Calories 264.1 calories, Carbohydrate 42.7 g, Fat 7.3 g, Fiber 3.4 g, Protein 6.3 g, SaturatedFat 1 g, Sodium 236.3 mg, Sugar 7.2 g

Tips:

  • Use high-quality saffron. The better the saffron, the more flavorful your couscous will be. Look for saffron that is a deep red color and has a strong aroma.
  • Toast the couscous before cooking it. This will help to bring out the nutty flavor of the couscous.
  • Use a flavorful broth. The broth you use to cook the couscous will add a lot of flavor to the dish. Use a broth that is made with real vegetables and herbs, or make your own broth using your favorite ingredients.
  • Add plenty of herbs. Herbs are a great way to add flavor and freshness to couscous. Use a variety of herbs, such as parsley, cilantro, mint, and basil.
  • Serve couscous with your favorite toppings. Couscous is a versatile dish that can be served with a variety of toppings. Some popular toppings include grilled vegetables, roasted nuts, dried fruit, and feta cheese.

Conclusion:

Saffron couscous with herbs is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to enjoy the unique flavor of saffron. This dish can be served as a main course or a side dish, and it is sure to be a hit with everyone who tries it.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #main-dish     #side-dishes     #asian     #middle-eastern     #grains     #pasta-rice-and-grains

Related Topics