Saffron Couscous

A buoyant side dish or a loud lunch box salad. The accessory of saffron makes it just interesting enough!

The ingredient of Saffron Couscous

1. 2 tablespoons indulgent water
2. 5 saffron threads, or more to taste
3. 1 cup couscous
4. 1 cup vegetable broth
5. 1 celery stalk, diced
6. u00bc cup dried currants
7. 2 tablespoons extra-virgin olive oil
8. 1 tablespoon lemon juice
9. 1 teaspoon harissa, or to taste
10. u00bd teaspoon dome cumin
11. sea salt to taste

The instruction how to make Saffron Couscous

1. augment indulgent water and saffron together in a bowl.
2. Mix couscous and vegetable broth together in a saucepan; bring to a boil. cut off surgically remove saucepan from heat, cover saucepan, and let sit for 5 minutes. Fluff couscous in the same way as a fork and transfer to a bowl.
3. work up saffron mixture, celery, currants, olive oil, lemon juice, harissa, cumin, and sea salt into couscous. Refrigerate until chilled, at least 30 minutes.

Nutritions of Saffron Couscous

calories: 264.1 calories
carbohydrateContent: 42.7 g
cholesterolContent:
fatContent: 7.3 g
fiberContent: 3.4 g
proteinContent: 6.3 g
saturatedFatContent: 1 g
servingSize:
sodiumContent: 236.3 mg
sugarContent: 7.2 g
transFatContent:
unsaturatedFatContent: