Saffron Couscous

Time: 15 minutes. Saffron and caramelized carrot wisps give this couscous vibrant aroma and flavor.

Yield: Serves 6

Ingredients

• 1 1/2  cups  reduced-sodium chicken broth
• 1  tablespoon  plus 1/2 tbsp. butter, divided
• 1/2  teaspoon  saffron threads
• About 1/4 tsp. salt
• 1 1/2  cups  couscous
• 1/3  cup  shredded carrot
• 1/4  cup  toasted almonds, coarsely chopped
• Freshly ground black pepper

Preparation

1. In a medium saucepan, bring broth, 1 tbsp. butter, the saffron, and 1/4 tsp. salt to a boil over high heat. Stir in couscous. Remove from heat, cover tightly, and let stand 10 minutes.

2. Meanwhile, melt remaining 1/2 tbsp. butter in a small frying pan over medium heat. Add carrot and cook, stirring occasionally, until lightly browned in a few places, being careful not to burn carrot, 4 to 6 minutes.

3. Stir carrot and almonds into couscous, fluffing with a fork. Season to taste with salt and pepper.

Note: Nutritional analysis is per serving.

Nutritional Information

Calories:

237 (23% from fat)

Protein:

7.8g

Fat:

6g (sat 2.1)

Carbohydrate:

38g

Fiber:

2.3g

Sodium:

274mg

Cholesterol:

7.8mg