Saffron Couscous with Pine Nuts

(Source: Richard Coveny)


3 c low-salt chicken broth

3 T unsalted butter

1/2 t crushed saffron threads

1/4 t coarse kosher salt

2 c couscous

3/4 c thinly sliced scallions

1/2 c toasted pine nuts


1.  Bring broth, 2 T butter, saffron, and salt to boil in heavy large saucepan, stirring to melt butter.  Remove from heat.  Mix in couscous.  Cover.  Let stand until all liquid is absorbed and couscous is tender, about 10 minutes.

2.  Fluff couscous with fork.  Mix in 1 T butter and half of green onions and nuts. Season to taste with salt and pepper.  Mound in bowl.  Sprinkle with remaining green onions and nuts.  Serves 8.