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Saffron Couscous

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

  • Servings: 4
Saffron Couscous

Source: Martha Stewart Living, April/May 1992


  • 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


  1. Put couscous in a large bowl. In a small saucepan, bring stock and saffron to a boil. Add salt to taste, if needed.

  2. 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.

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