SAFFRON, ZUCCHINI AND HERB COUSCOUS
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.
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De Mayor
[email protected]This recipe was easy to follow and the end result was delicious! The saffron gave the dish a beautiful golden color and the herbs added a nice pop of flavor. I would definitely recommend this recipe to anyone looking for a flavorful and easy-to-make
Sandrene Patrick
[email protected]Meh. I found this dish to be a bit bland. The saffron didn't really add much flavor and the zucchini was undercooked. I think it could have used more herbs and spices.
Khademul Islam
[email protected]Delicious! I made this for a dinner party and everyone loved it. The saffron-infused couscous was so flavorful and the zucchini and herbs added a nice touch of freshness. Will definitely be making this again!
Amir Mia
[email protected]Followed the recipe and it turned out great! The saffron gave it a lovely golden color and the herbs added a nice touch of flavor. The zucchini was a bit bland, but overall it was a good dish.
Santi Akter
[email protected]This dish was a delightful surprise! The saffron added a beautiful color and a subtle, yet distinct flavor. The zucchini and herbs provided a nice balance of textures and flavors. The couscous was perfectly cooked, light and fluffy. Overall, this dis