Best 5 Saffron Scented Couscous With Pine Nuts Recipes
Embark on a culinary journey to the heart of North African cuisine with this tantalizing recipe for Saffron-Scented Couscous with Pine Nuts. This delightful dish combines the delicate aroma of saffron with the nutty flavor of pine nuts, creating a harmonious balance of flavors that will delight your taste buds.
In this article, we'll guide you through the step-by-step process of preparing this flavorful dish, ensuring that you achieve the perfect texture and authentic taste. Additionally, we'll introduce you to three other delectable couscous recipes that offer unique flavor combinations and cooking techniques.
1. **Saffron-Scented Couscous with Pine Nuts:** This classic recipe showcases the vibrant colors and rich flavors of saffron, complemented by the crunch of pine nuts and the warmth of various spices. Discover the secrets behind achieving the perfect balance of flavors and textures in this traditional dish.
2. **Moroccan Carrot and Chickpea Couscous:** Embark on a culinary adventure to Morocco with this vibrant and flavorful couscous dish. Succulent carrots, tender chickpeas, and an array of aromatic spices blend together in a harmonious symphony of flavors. We'll guide you through the process of creating this colorful and satisfying meal.
3. **Mediterranean Couscous Salad:** Experience the freshness and zest of the Mediterranean with this vibrant couscous salad. Bursting with colorful vegetables, tangy feta cheese, and a zesty lemon-herb dressing, this dish is a perfect blend of flavors and textures. Learn how to create this refreshing and healthy salad that's perfect for summer gatherings.
4. **One-Pot Middle Eastern Couscous with Chicken:** Prepare a hearty and flavorful Middle Eastern meal with this one-pot couscous dish. Tender chicken, fluffy couscous, and an aromatic blend of spices come together in this convenient and flavorful recipe. We'll show you how to create this satisfying and time-saving dish with ease.
These four couscous recipes offer a diverse range of flavors and cooking techniques, ensuring that you'll find the perfect dish to suit your taste preferences. Get ready to tantalize your taste buds and explore the culinary wonders of North African and Mediterranean cuisine.
SAFFRON-SCENTED COUSCOUS WITH PINE NUTS
Make and share this Saffron-Scented Couscous With Pine Nuts recipe from Food.com.
Provided by Queen Dana
Categories Grains
Time 10m
Yield 8 serving(s)
Number Of Ingredients 7
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. Seanson to taste with salt and pepper. Mound in bowl. Sprinkle with remaining green onions and nuts.
Nutrition Facts : Calories 275.1, Fat 10.9, SaturatedFat 3.4, Cholesterol 11.4, Sodium 88.2, Carbohydrate 36.4, Fiber 2.7, Sugar 0.6, Protein 8.7
COUSCOUS WITH PINE NUTS
Steps:
- Melt the butter in a large saucepan. Add the shallots and cook them over medium-low heat for 3 minutes, until translucent. Add the chicken stock, salt, and pepper and bring to a boil. Turn off the heat. Stir in the couscous, cover the pan, and set aside for 10 minutes. Add the pine nuts, currants, and parsley and fluff with a fork to combine. Serve hot.
TOASTED ISRAELI COUSCOUS WITH PINE NUTS AND PARSLEY
Steps:
- Melt 1 tablespoon butter in heavy large saucepan over medium-low heat. Add pine nuts and stir until golden brown, about 8 minutes. Transfer to small bowl.
- Melt remaining 4 tablespoons butter in same pan over medium heat. Add shallots and sauté until golden, about 10 minutes. Add couscous, cinnamon stick, and 2 bay leaves and stir until couscous browns slightly, stirring often, about 5 minutes. Add broth and salt and bring to boil. Reduce heat to low; cover and simmer until couscous is tender and liquid is absorbed, about 10 minutes. Stir in parsley and pine nuts. Season with black pepper. Transfer to serving dish.
SAFFRON COUSCOUS WITH HERBS
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
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 COUSCOUS
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
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: Saffron is the most expensive spice in the world, so it's important to use a high-quality variety. Look for saffron that is a deep red color and has a strong aroma.
- Toast the pine nuts: Toasting the pine nuts brings out their flavor and makes them more crunchy. You can toast them in a dry skillet over medium heat, shaking the pan constantly, until they are golden brown.
- Use a light touch with the salt: Saffron is a salty spice, so you don't need to add much additional salt to the dish. Start with a small amount and add more to taste.
- Serve immediately: Couscous is best served immediately after it is cooked. If you let it sit for too long, it will become dry and clumpy.
Conclusion:
Saffron-scented couscous with pine nuts is a delicious and easy-to-make dish that is perfect for a weeknight meal. The saffron gives the couscous a beautiful golden color and a delicate flavor that is both sweet and savory. The pine nuts add a nutty crunch and a bit of extra protein. This dish is sure to be a hit with your family and friends.
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