Best 2 Saffron Zucchini And Herb Couscous Recipes

Saffron zucchini and herb couscous is a flavorful and aromatic dish that combines the vibrant colors and flavors of saffron, zucchini, and fresh herbs with the fluffy texture of couscous. This delicious and versatile dish can be served as a main course or a side dish, and it is sure to impress your friends and family with its unique and enticing flavors. Whether you are looking for a quick and easy weekday meal or a special dish for a dinner party, saffron zucchini and herb couscous is the perfect choice.

Here are our top 2 tried and tested recipes!

SAFFRON, ZUCCHINI AND HERB COUSCOUS

Saffron, Zucchini and Herb Couscous image

Provided by Ina Garten

Categories side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

1 1/2 cups homemade chicken stock or canned broth
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cumin
1/2 teaspoon saffron threads
2 tablespoons olive oil
2 tablespoons unsalted butter
2 zucchini, large dice
1 1/2 cups couscous (10 ounces)
1 cup chopped basil leaves
1 cup chopped parsley leaves

Steps:

Bring the chicken stock to a boil in a small saucepan, and turn off the heat. Add the salt, pepper, cumin, and saffron threads and allow to steep for at least 15 minutes.
Meanwhile, heat the olive oil and melt the butter in a saute pan. Add the zucchini and cook for 5 minutes, or until lightly browned. Bring the chicken stock just back to a boil. Place the couscous in a large bowl and add the cooked zucchini. Pour the hot chicken stock over them. Cover the bowl tightly with plastic wrap and allow to stand at room temperature for 15 minutes. Add the basil and parsley. Toss the couscous and herbs with a fork, and serve warm or at room temperature.

SAFFRON, ZUCCHINI AND HERB COUSCOUS

SAFFRON, ZUCCHINI AND HERB COUSCOUS image

Categories Salad

Number Of Ingredients 11

Ingredients

1 1/2 cups homemade chicken stock or canned broth
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cumin
1/2 teaspoon saffron threads
2 tablespoons olive oil
2 tablespoons unsalted butter
2 zucchini, large dice
1 1/2 cups couscous (10 ounces)
1 cup chopped basil leaves
1 cup chopped parsley leaves

Steps:

Bring the chicken stock to a boil in a small saucepan, and turn off the heat. Add the salt, pepper, cumin, and saffron threads and allow to steep for at least 15 minutes. Meanwhile, heat the olive oil and melt the butter in a saute pan. Add the zucchini and cook for 5 minutes, or until lightly browned. Bring the chicken stock just back to a boil. Place the couscous in a large bowl and add the cooked zucchini. Pour the hot chicken stock over them. Cover the bowl tightly with plastic wrap and allow to stand at room temperature for 15 minutes. Add the basil and parsley. Toss the couscous and herbs with a fork, and serve warm or at room temperature.

Tips:

To get the most flavor from your saffron, toast it in a dry skillet over medium heat for a few minutes before adding it to your dish.
If you don't have saffron, you can substitute turmeric for a similar flavor.
Use a vegetable broth that is low in sodium to avoid making your dish too salty.
Cook the couscous according to the package directions, but be sure to fluff it with a fork before serving.
Add the zucchini, herbs, and pine nuts to the couscous while it is still hot so that they can absorb the flavors.
Serve the couscous warm or at room temperature.

Conclusion:

This saffron zucchini and herb couscous is a delicious and easy-to-make side dish that is perfect for any occasion. It is packed with flavor and nutrients, and it can be served warm or at room temperature. So next time you are looking for a healthy and flavorful side dish, give this recipe a try.