Saffron Couscous

Saffron Couscous is a fragrant and colorful Moroccan side dish that brings warmth and a touch of luxury to any meal. The delicate strands of couscous are infused with aromatic saffron and seasoned vegetables, making it a delightful accompaniment to any vegetarian feast.

Ingredients

• Couscous - 150 grams
• Vegetable broth - 300 ml
• Saffron strands - 1/4 teaspoon
• Olive oil - 1 tablespoon
• Onion - 1 small, finely chopped
• Garlic - 1 clove, minced
• Carrot - 1 small, diced
• Bell pepper - 1/2, diced
• Zucchini - 1 small, diced
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 2 tablespoons, chopped
• Lemon juice - 1 tablespoon

Steps

1. In a small bowl, soak the saffron strands in 2 tablespoons of warm vegetable broth for about 5 minutes to release its color and flavor.
2. In a saucepan, heat the olive oil over medium heat and add the chopped onion. Sauté for 3-4 minutes until translucent.
3. Add the minced garlic, diced carrot, bell pepper, and zucchini to the pan. Cook for another 5-7 minutes until the vegetables are tender.
4. Pour in the remaining vegetable broth and the saffron mixture. Season with salt and black pepper. Bring to a gentle boil.
5. Once boiling, remove the saucepan from heat and stir in the couscous. Cover and let it sit for about 5 minutes to allow the couscous to absorb the liquid.
6. Fluff the couscous with a fork, then stir in the chopped parsley and lemon juice. Adjust seasoning if necessary.
7. Serve warm as a side dish.

Nutrition

• Calories: 250
• Protein: 6 g
• Carbs: 43 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.3 L

Health Benefits

• Rich in fiber, promoting digestive health.
• Contains antioxidants from saffron, which may help reduce inflammation.

Tags