Middle Eastern Couscous with Saffron
More Fast Food My Way, Jacques Pepin

4 servings


2 Tbsp good olive oil
2/3 cup finely chopped onion
1/4 cup pumpkin seeds
About 1 tsp crushed saffron pistils
1 cup Israeli couscous
1 1/2 cups chicken stock (homemade or low-salt prepared)
1/4 tsp salt
1/4 tsp freshly ground black pepper
4 sprigs fresh tarragon or parsley for garnish
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Heat the oil in a medium saucepan over high heat and add the onion, pumpkin seeds and saffron. Cook for 1 to 2 minutes, then add the couscous and mix well. Add the chicken stock, salt and pepper, mix well, and bring to a boil. Reduce the heat to very low, cover, and cook for 10 minutes. Uncover and cook over medium heat, stirring occasionally, for 2-3 minutes longer to dry the grains and make them fluffy. Serve garnished with the herb sprigs.
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