- 1/2 cup dry white wine
- 1 pinch saffron threads
- 2 tablespoons olive oil
- 2 cups pearl (Israeli) couscous
- 3 cups chicken broth, or more as needed
- 1 1/2 teaspoons salt
- Pour white wine into a small bowl; add saffron. Let soak, about 10 minutes.
- Heat olive oil in a 4-quart pot over medium heat until shimmering. Add couscous and stir until toasted, about 3 minutes.
- Carefully stir in saffron-infused wine, chicken broth, and salt. Bring to a boil over high heat. Reduce heat to low and cover; cook until liquid is absorbed, 15 to 20 minutes. Add more broth if couscous starts to stick to the bottom and cooking is not yet complete.
- Remove from heat and let stand for 5 minutes, covered, before serving.
09/08/2019
recipepes.com
saffron sraeli couscous, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
