Algerian Saffron Raisin Couscous With Fresh Mint Recipes

SAFFRON COUSCOUS

Steps:

• Bring broth to a simmer in a small saucepan. Add saffron, stirring to dissolve. Cover and keep warm.
• Heat oil in a medium saucepan over medium-high heat. Add couscous; cook 1 minute, stirring constantly. Add broth mixture, hot sauce, salt, and pepper; bring to a boil. Cover, remove from heat, and let stand 5 minutes. Fluff with a fork; stir in onions.

SAFFRON & RAISIN COUSCOUS WITH FRESH MINT

Steps:

• In a saucepan, bring the water to a boil and add the saffron. Remove from the heat, cover, and let stand for 30 minutes.
• Return the pan to the heat, bring to a boil, and mix in the olive oil, salt, couscous, and raisins.Remove from the heat, cover, and let stand for 30 minutes.
• Using a fork and your fingertips, fluff the couscous to separate the grains. Taste and adjust the seasonings. Stir in the mint.
• Serve warm or at room temperature.

SAFFRON COUSCOUS WITH HERBS

Steps:

• Place sesame seeds and pine nuts in small baking dish. Bake in preheated 400F oven until lightly golden, watching carefully so they don't burn, about 5 minutes. Or cook carefully on a skillet.
• In small skillet, on medium-high heat, melt butter. Add onion. Cook, stirring, until lightly browned, about 7 minutes.
• Meanwhile in large saucepan, bring stock and saffron to boil over high heat. Remove from heat. Add couscous; stir. Cover; let stand 15 minutes. Fluff with fork.
• Toss with oil, lemon juice and red pepper flakes. Add sesame seeds, pine nuts, onions, raisins and herbs. Toss gently. Season with salt and pepper.