Saffron Couscous


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


  • 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


  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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