- 2 tablespoons warm water
- 5 saffron threads, or more to taste
- 1 cup couscous
- 1 cup vegetable broth
- 1 celery stalk, diced
- 1/4 cup dried currants
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon harissa, or to taste
- 1/2 teaspoon ground cumin
- sea salt to taste
- 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.
05/03/2018
recipepes.com
Saffron Couscous, recipe
PT15M
PT1H
5
455 calories
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