Saffron Couscous With Fresh Peas And Chives Recipes

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JOHN'S CITRUS FISH, SAVOY CABBAGE AND COUSCOUS WITH PEAS AND CHIVES



John's Citrus Fish, Savoy Cabbage and Couscous with Peas and Chives image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons extra-virgin olive oil, divided, plus extra for drizzling
3 tablespoons butter, divided
1 small savoy cabbage, 1 1/4 pounds, quartered then shredded
2 cups chicken stock
Salt and pepper
2 grapefruits or 4 oranges, grated zest from 1 grapefruit or 2 oranges
4 (8-ounce) red snapper fillets, skin scored
1 large shallot, thinly sliced
1/2 cup dry white wine
1 1/2 cups couscous
1 cup green peas
2 tablespoons chopped or snipped fresh chives, 10 to 12 blades

Steps:

  • Heat a large skillet over medium-high heat with 1 tablespoon extra-virgin olive oil, 1 turn of the pan and 1 tablespoon butter. When butter melts into oil, add the cabbage and cook 2 to 3 minutes to wilt it down a bit. Season with salt and pepper and add 1/2 cup chicken stock to the skillet. Reduce heat to medium low and cook 10 minutes, stirring occasionally.
  • Cut ends off citrus, either grapefruit or oranges. Stand the citrus upright and trim away peel in strips with a small sharp knife cutting from top to bottom, spinning the citrus around as you work. Once cleaned of skins, cut the sections of the fruit away from the membranes.
  • Season the fish with salt and pepper and grapefruit or orange zest. Heat a nonstick skillet over medium-high heat with 1 tablespoon extra-virgin olive oil, 1 turn of the pan. When oil ripples, add fish. Cook fish 3 to 4 minutes on each side, skin side down first. Skin should be crisp and flesh should be opaque. Remove fish to a platter and cover with foil to keep warm. Return pan to stove top and add another tablespoon extra-virgin olive oil, 1 turn of the pan, and the shallots. Cook shallots 2 minutes then add the citrus to the pan and warm through a minute. Add white wine and reduce 1 minute then add a tablespoon of butter. Turn off heat. Shake pan to combine butter with citrus.
  • While the sauce is working, bring 1 1/2 cups chicken stock, 1 tablespoon butter and a drizzle of olive oil to a boil in a medium pot with a tight fitting lid. When stock boils, add couscous, peas and chives to pot. Turn off heat, stir and set lid in place. Let stand 5 minutes then uncover and fluff with a fork. Transfer to a serving dish.
  • Place cabbage in a serving dish. Uncover fish. Pour citrus and sauce over fish and serve.

SAFFRON COUSCOUS



Saffron Couscous image

A light side dish or a great lunch box salad. The addition of saffron makes it just interesting enough!

Provided by toastyfrenchy

Categories     Side Dish

Time 50m

Yield 4

Number Of Ingredients 11

2 tablespoons warm water
5 saffron threads, or more to taste
1 cup couscous
1 cup vegetable broth
1 celery stalk, diced
¼ cup dried currants
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
1 teaspoon harissa, or to taste
½ teaspoon ground cumin
sea salt to taste

Steps:

  • Combine warm water and saffron together in a bowl.
  • Mix couscous and vegetable broth together in a saucepan; bring to a boil. Remove saucepan from heat, cover saucepan, and let sit for 5 minutes. Fluff couscous with a fork and transfer to a bowl.
  • Stir saffron mixture, celery, currants, olive oil, lemon juice, harissa, cumin, and sea salt into couscous. Refrigerate until chilled, at least 30 minutes.

Nutrition Facts : Calories 264.1 calories, Carbohydrate 42.7 g, Fat 7.3 g, Fiber 3.4 g, Protein 6.3 g, SaturatedFat 1 g, Sodium 236.3 mg, Sugar 7.2 g

SAFFRON COUSCOUS WITH FRESH PEAS AND CHIVES



Saffron Couscous with Fresh Peas and Chives image

Categories     Vegetable     Side     Quick & Easy     High Fiber     Saffron     Pea     Spring     Chive     Couscous     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 6

1 (14 1/2-ounce) can low-salt chicken broth
1 1/2 cups shelled fresh peas or frozen peas
2 tablespoons (1/4 stick) butter
Pinch of saffron threads
1 1/4 cups couscous
1/4 cup chopped fresh chives

Steps:

  • Bring chicken broth to simmer in medium saucepan. Add peas and cook just until tender, about 2 minutes. Using slotted spoon, transfer peas to bowl. Add 2 tablespoons butter and saffron threads to broth and bring to boil. Remove from heat. Add couscous; stir to blend. Cover tightly and let stand until liquid is absorbed and couscous is tender, about 5 minutes. Fluff couscous with fork. Gently mix in chives and peas. Season to taste with salt and pepper. Transfer couscous to large bowl.

SAFFRON COUSCOUS WITH GOAT CHEESE



Saffron Couscous with Goat Cheese image

Provided by Sandra Lee

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 10

2 cups low sodium chicken broth
1 pinch saffron threads
1/2 teaspoon salt
1 (10-ounce) box instant couscous
1/2 cup slivered almonds, toasted
1/3 cup dried apricots, chopped
1/3 cup raisins
4 ounces goat cheese, crumbled
1/2 cup nicoise olives, pitted
1/4 cup finely chopped parsley leaves

Steps:

  • In a medium saucepan, bring broth, saffron, and salt to a boil. Remove from heat and stir in couscous. Cover and set aside for 5 minutes.
  • Transfer cooked couscous to a medium bowl and fluff with a fork. Add remaining ingredients and toss to combine.

COUSCOUS WITH RED ONION AND CHIVES



Couscous with Red Onion and Chives image

Categories     Onion     Side     Vegetarian     Quick & Easy     Fall     Gourmet     Sugar Conscious     Kidney Friendly     Vegan     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2 as a side dish

Number Of Ingredients 6

3/4 cup chopped red onion
3/4 teaspoon olive oil
1 tablespoon balsamic vinegar
1/3 cup couscous
1/2 cup boiling water
2 tablespoons chopped fresh chives

Steps:

  • In a saucepan cook onion in oil over moderately low heat, stirring, until softened. Add vinegar and cook 1 minute. Remove pan from heat and stir in couscous, boiling water, and salt and pepper to taste. Let couscous mixture stand, covered, 5 minutes. Fluff couscous with a fork and stir in chives.

SAFFRON COUSCOUS WITH FRESH PEAS AND CHIVES



Saffron Couscous With Fresh Peas and Chives image

Make and share this Saffron Couscous With Fresh Peas and Chives recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 (14 1/2 ounce) can low sodium chicken broth
1 1/2 cups shelled fresh peas or 1 1/2 cups frozen peas
2 tablespoons butter
1 pinch saffron thread
1 1/4 cups couscous
1/4 cup chopped fresh chives

Steps:

  • Bring chicken broth to simmer in medium saucepan.
  • Add peas and cook just until tender, about 2 minutes. Using slotted spoon, transfer peas to bowl.
  • Add 2 tablespoons butter and saffron threads to broth and bring to boil. Remove from heat.
  • Add couscous; stir to blend. Cover tightly and let stand until liquid is absorbed and couscous is tender, about 5 minutes.
  • Fluff couscous with fork. Gently mix in chives and peas.
  • Season to taste with salt and pepper. Transfer couscous to large bowl.

Nutrition Facts : Calories 315.6, Fat 7, SaturatedFat 3.9, Cholesterol 15.3, Sodium 80, Carbohydrate 51.1, Fiber 5.5, Sugar 3.3, Protein 12.1

SAFFRON COUSCOUS



Saffron Couscous image

Couscous, widely used in North Africa, is a tiny, grainlike pasta made from semolina flour that cooks very quickly.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 9

1 1/2 cups couscous
1 1/2 cups chicken stock, preferably homemade
Large pinch of saffron
Salt (optional)
2 tablespoons unsalted butter (optional)
1/2 cup currants
1/2 bunch scallions, chopped
1/2 cup oil-cured black olives, pitted and slivered
Freshly ground pepper

Steps:

  • Put couscous in a large bowl. In a small saucepan, bring stock and saffron to a boil. Add salt to taste, if needed.
  • Pour stock over couscous, stir once or twice, and cover bowl tightly with a plate or aluminum foil. Let steam 10 minutes, then fluff with a fork, and add butter if desired. Add currants, scallions, olives, and pepper. Toss to mix well; serve immediately.

SAFFRON COUSCOUS WITH HERBS



Saffron Couscous With Herbs image

This is a wonderful couscous that can stand alone or will compliment a Middle Eastern inspired main dish. You can use less oil if you prefer. UPDATE: Based on some of the reviews I have increased the stock from 2 cups to 2.5 cups and I have increased the servings to 8 instead of 6. The quantity of herbs should be somewhat according to how much you like and which kind of herbs (strong/mild flavour) you are adding.

Provided by Deantini

Categories     Grains

Time 35m

Yield 8 serving(s)

Number Of Ingredients 14

2 tablespoons sesame seeds
2 tablespoons pine nuts
1 tablespoon butter
1 small onion, finely diced
2 1/2 cups chicken stock or 2 1/2 cups vegetable stock
1 pinch saffron, crumbled
2 cups couscous (whole wheat or regular)
1/4 cup olive oil, extra virgin
1 lemon, juice of
1/2 teaspoon red pepper flakes (to taste)
1/4 cup sultana raisin
1 1/2 cups mixed herbs, finely chopped (including mint, cilantro, flat-leaf parsley)
kosher salt ground pepper
fresh ground pepper

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.

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