Saffron, Zucchini And Herb Couscous

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 1/2 cups chicken stock
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon ground cumin
• 1/2 teaspoon saffron thread
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 2 zucchini, diced large
• 1 1/2 cups couscous
• 1 cup basil leaves, chopped
• 1 cup fresh parsley leaves, chopped

Recipe

• 1 bring the chicken stock to a boil in a small saucepan and turn off the heat.
• 2 add the salt, pepper, cumin and saffron threads and allow to steep for at least 15 minutes.
• 3 meanwhile, heat the olive oil and melt the butter in a saute pan.
• 4 add the zucchini and cook for 5 minutes, or until lightly browned.
• 5 bring the chicken stock just back to a boil.
• 6 place the couscous in a large bowl and add the cooked zucchini.
• 7 pour the hot chicken stock over them.
• 8 cover the bowl tightly with plastic wrap and allow to stand at room temperature for 15 minutes.
• 9 add the basil and parsley.
• 10 toss the couscous and herbs with a fork and serve warm or at room temperature.