LEMON SAFFRON COUSCOUS

This easy citrus flavored couscous can be served warm, room temp, or chilled. I don’t add salt to this as the chicken stock usually has enough salt in it. But, you can taste it and adjust the salt for your preference.

1  10 ounce box  Near East original plain couscous

1/2 cup fresh squeezed lemon juice

1  1/2 cups chicken stock

1/2 cup golden raisins

1/2 cup shelled pistachios

2 T fine minced parsley

pinch of saffron threads

1 t  finely zested lemon peel

In a wide saucepan or stovetop casserole, put the lemon juice, chicken stock, saffron and raisins. Turn up to high. When it comes to a boil pour the couscous in- give it  stir- turn off the heat and put a lid on the saucepan.

It’s done in 5 minutes- but I often make this  a half hour in advance and don’t take the lid off until I’m ready to finish the dish off.

Using a fork, right in the pan, gently separate the couscous kernels - keep forking until it’s light and fluffy. Pour into a serving bowl- and continue to fork out any lumps. It might require using clean hands to do the job.

When light and fluffy, stir in the pistachios and lemon zest. Voila!              back to home