Saffron Israeli Couscous
Easy, fragrant side dish of Israeli couscous. Great with grilled meat or fish!
INGRIDIENT
DIRECTION
Step: 1
Pour white wine into a small bowl; add saffron. Let soak, about 10 minutes.
Step: 2
Heat olive oil in a 4-quart pot over medium heat until shimmering. Add couscous and stir until toasted, about 3 minutes.
Step: 3
Carefully stir in saffron-infused wine, chicken broth, and salt. Bring to a boil over high heat. Reduce heat to low and cover; cook until liquid is absorbed, 15 to 20 minutes. Add more broth if couscous starts to stick to the bottom and cooking is not yet complete.
Step: 4
Remove from heat and let stand for 5 minutes, covered, before serving.
NUTRITION FACT
Per Serving: 382 calories; protein 10.5g; carbohydrates 60g; fat 7.7g; cholesterol 4.5mg; sodium 1754.3mg.
The most obvious way to choose a side dish is to caught at your main dish (pasta, chicken, seared tofu) and choose something different. If you’re making pasta, go for a simple vegetable . Making steak? Go for more light. If you’re want to cooking stir-fry with rice, it must not a best idea to adjust with make a rice salad.
One make sure is also can make to cooking process . You don’t want to overcommit your oven by making to do list three dishes at once in there, or be juggling four pans on the cooking items . But sometimes you can make a dish do more often .
