What’s for lunch today? As promised, here is the saffron and pine nut couscous inspired by this recipe. This is Saffron&Honey after all. I modified it a bit, adding some extra color and flavor with sundried thomatoes, red chili flakes, substituted thyme for spring onions and added a couple of cloves to the mix. The result is delicious, equally great as a midday meal or a side for dinner.
Note: it’s important to toast the pine nuts! Toasting nuts makes them even nuttier, if you can believe it, and fuller in flavor. So don’t be lazy :).
You’ll need:
- 1 1/2 cups vegetable broth
- 1 1/2 tablespoons unsalted butter
- 1/2 teaspoon saffron threads
- 1 cup couscous
- 1/4 cup toasted pine nuts
- 2 tablespoons chopped sundried tomatoes
- 1 teaspoon fresh thyme
- 1/2 teaspoon red chili flakes (I tend to sprinkle them on quite liberally, but that is not for everyone!)
- a pinch of salt
1. In a medium-sized saucepan, bring broth, butter, thyme and saffron to a boil. Take off of heat and salt.
2. Mix in the couscous, red chili flakes and sundried tomatoes. Cover and let stand until all liquid is absorbed.
3. Taste for seasoning (there will be more salt coming from the sundried tomatoes too) and mix in the pine nuts.
4. Put in a nice big bowl and enjoy – easy and delicious! Best served warm.
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