Saffron Couscous Pilaf Recipe
Saffron Infused Israeli Couscous, Golden Raisin, Aromatics, Toasted Almond
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Ingredients
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Couscous Base
Aromatics and Add-ins
Method
Couscous Preparation
- 1
Infuse the Saffron
In a small bowl, combine the saffron threads with 2 tablespoons of hot water. Let it steep for about 10 minutes to release the flavor and color.
- 2
Cook the Couscous
In a medium saucepan, bring 1.5 cups of water and 0.5 tsp of salt to a boil. Add the Israeli couscous and the saffron infusion (including the threads) to the boiling water.
- 3
Simmer
Reduce the heat to low, cover, and simmer for about 10 minutes or until the couscous is tender and has absorbed the water. Remove from heat and let it sit, covered, for an additional 5 minutes.
Aromatics and Assembly
- 4
Sauté the Aromatics
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes, or until translucent. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
- 5
Add Raisins and Almonds
Add the golden raisins and sliced almonds to the skillet. Cook for an additional 3-4 minutes, stirring frequently until the almonds are lightly toasted.
- 6
- 7
Garnish and Serve
Remove from heat, sprinkle with chopped fresh parsley, and serve warm as a delightful side dish.
