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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 192.3
  • Total Fat: 7.0 g
  • Cholesterol: 7.5 mg
  • Sodium: 327.1 mg
  • Total Carbs: 27.2 g
  • Dietary Fiber: 3.2 g
  • Protein: 5.1 g

View full nutritional breakdown of Saffron, Zucchini and Herb Couscous calories by ingredient
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Saffron, Zucchini and Herb Couscous

Submitted by: LAC936
Saffron, Zucchini and Herb Couscous

Introduction

From Food Network's Ina Garten
(I tried the recipe and if you use dried basil only 3 tbsp are recommended; however, it is still a bit overpowering. I'd suggest 1 tbsp only unless you love the taste of basil.)
From Food Network's Ina Garten
(I tried the recipe and if you use dried basil only 3 tbsp are recommended; however, it is still a bit overpowering. I'd suggest 1 tbsp only unless you love the taste of basil.)

Number of Servings: 8

Ingredients

    1-1/2 cups chicken stock or broth
    1 tsp kosher salt
    1/2 tsp freshly ground black pepper
    1/4 tsp ground cumin (optional ... add 7.5 cals)
    1/2 tsp saffron threads
    2 tbsp olive oil
    2 tbsp unsalted butter
    2 large zucchini diced
    1-1/2 cups couscous (10 oz)
    1 cup chopped fresh basil leaves
    1 cup chopped fresh parsley leaves

Tips

Don't omit the saffron as it will totally change the flavor. You can buy a small package of saffron in the ethnic spice section of your grocery store for about $5 or less.


Directions

Bring stock/broth to boil in small saucepan and turn off the heat. Add salt, pepper (optional Cumin) and saffron threads and allow to steep for 15 minutes.

Heat the olive oill and butter in saute pan. Add zucchini and cook 5 minutes or until lightly browned. Bring stock just back to boil. Place couscous in large bowl and add cooked zucchini. Pour hot chicken broth over them. Cover the bowl tightly with plastic wrap and allow to stand at room temp for 15 minutes. Add the basil and parsley. Toss the couscous and herbs with fork and serve either warm or at room temp.

Serving Size: 8 half cup servings





TAGS:  Side Items |

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