 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Saffron and caramelized carrot wisps give this couscous vibrant aroma and flavor. 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 |
Directions:
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.
4. Note: Nutritional analysis is per serving.
|
|