Food & Cooking Recipes Ingredients Pasta and Grains Saffron Couscous 3.8 (4) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 Couscous, widely used in North Africa, is a tiny, grainlike pasta made from semolina flour that cooks very quickly. Ingredients 1 ½ cups couscous 1 ½ cups chicken stock, preferably homemade Large pinch of saffron Salt (optional) 2 tablespoons unsalted butter (optional) ½ cup currants ½ bunch scallions, chopped ½ cup oil-cured black olives, pitted and slivered Freshly ground pepper Directions 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. Rate it Print