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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OMOR Hasan
[email protected]This dish was delicious! I used fresh zucchini from my garden and it was so flavorful. I will definitely be making this again.
Niloy Nil
[email protected]I made this dish for a party and it was a big hit! Everyone loved it. The couscous was fluffy and the vegetables were cooked perfectly. I will definitely be making this again.
Queen F
[email protected]This dish was easy to make and very flavorful. I used vegetable broth instead of chicken broth and it was still delicious. I will definitely be making this again.
Shahzain Khanmkl
[email protected]I made this dish last night and it was a hit! My family loved it. The saffron added a beautiful flavor to the dish. I will definitely be making this again.
Blen Gemechu
[email protected]This dish was absolutely delicious! The flavors were incredible, and the couscous was cooked perfectly. I will definitely be making this again.