Saffron-Scented Couscous with Pine Nuts

Ingredients for Saffron-Scented Couscous with Pine Nuts

• 725ml low-salt chicken broth

• 3 tablespoons unsalted butter, divided

• 1/2 teaspoons saffron threads, crushed

• 1/4 teaspoons coarse kosher salt

• 475ml couscous (about 350g )

• 120g thinly sliced spring onions (about 5), divided

• 80g pine nuts, toasted , divided

How to make Saffron-Scented Couscous with Pine Nuts

Bring broth, 2 tablespoons butter, saffron, and 1/4 teaspoons coarse salt to boil in heavy large saucepan, stirring to melt butter. Remove from heat. Mix in couscous. Cover and let stand until all liquid is absorbed and couscous is tender, about 10 minutes. Fluff couscous with fork. Mix in remaining 1 tablespoon butter and half of spring onions and nuts. Season to taste with salt and pepper. Mound in bowl. Sprinkle with remaining spring onions and nuts.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.