Saffron Couscous

A light side dish or a great lunch box salad. The addition of saffron makes it just interesting enough!

Step: 1

Combine warm water and saffron together in a bowl.

Step: 2

Mix couscous and vegetable broth together in a saucepan; bring to a boil. Remove saucepan from heat, cover saucepan, and let sit for 5 minutes. Fluff couscous with a fork and transfer to a bowl.

Step: 3

Stir saffron mixture, celery, currants, olive oil, lemon juice, harissa, cumin, and sea salt into couscous. Refrigerate until chilled, at least 30 minutes.

Per Serving: 264 calories; protein 6.3g; carbohydrates 42.7g; fat 7.3g; sodium 236.3mg.

One of most obvious way to choose a side dish is to look at your main dish (pasta, chicken, seared tofu) and pick more different. If you’re making pasta, make sure for a simple vegetable . Making steak? Go for more light. If you’re want to cooking stir-fry with rice, it must not a good idea to also make a rice salad.

One make sure is also can make to cooking process . You don’t want to push more often your oven by making to do list three dishes at once in there, or be juggling four pans on the stovetop . But sometimes you can made a dish do more often .