Saffron-Infused Golden Couscous Delight
This Saffron-Infused Golden Couscous Delight is a fragrant and flavorful side dish that elevates any meal. The caramelization of onions adds a depth of sweetness and richness that perfectly complements the earthy spices of turmeric and cumin. Plump currants introduce a touch of sweetness, while toasted slivered almonds provide a delightful crunch. Adjust the cayenne pepper to your desired heat level, and be sure to use hot low-sodium chicken broth for the best infusion of flavor. This couscous dish is versatile enough to serve with grilled meats, roasted vegetables, or as a vibrant vegetarian option on its own.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
butter
3 tablespoons (melted)
olive oil or vegetable oil
3 tablespoons (melted with butter)
onions
3 medium or 2 large (finely chopped)
brown sugar
1 teaspoon
fresh minced garlic
1 tablespoon (optional)
cayenne pepper
1 pinch (adjust to taste)
turmeric
3 teaspoons
cumin
2 teaspoons
fresh ground black pepper
1-2 teaspoons (to taste)
couscous
3 cups
hot low-sodium chicken broth
6 cups (brought to a boil)
currants
3/4 cup
slivered almonds
1/2 cup
seasoning salt or white salt
to taste
Instructions
1
Begin by bringing the low-sodium chicken broth to a boil. Once boiling, cover the pot with a lid to keep it hot while you prepare the next steps. This will enhance the flavor of the couscous.
2
In a large skillet, melt the butter along with the olive oil over medium-high heat. Allow the mixture to heat until hot and bubbling.
3
Add the finely chopped onions and sprinkle in the brown sugar. Sauté the onions, stirring frequently, until they turn a light golden brown, which should take about 15 minutes.
4
Stir in the minced garlic, cayenne pepper, turmeric, cumin, and ground black pepper. Cook this spice mixture for another 2 minutes, stirring continuously to ensure even distribution of flavors.
5
Next, pour in the couscous, stirring until each grain is well coated with the aromatic onion and spice mixture.
6
Carefully mix in the hot chicken broth and currants, ensuring all ingredients are combined. Immediately cover the skillet with a lid.
7
Remove the skillet from heat and let it stand for about 10-15 minutes, or until all the liquid is completely absorbed by the couscous.
8
Once the couscous has absorbed the broth, use a fork to fluff it gently. Finally, fold in the slivered almonds and season with salt and additional black pepper to taste. Serve warm and enjoy the burst of flavors.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Saffron-Infused Golden Couscous Delight?
It is a fragrant and flavorful side dish featuring caramelized onions, earthy spices like turmeric and cumin, plump currants, and toasted slivered almonds.
How long does it take to sauté the onions?
The finely chopped onions should be sautéed for about 15 minutes until they turn a light golden brown.
Can I make this dish vegetarian?
Yes, you can make it a vibrant vegetarian option by using vegetable broth instead of chicken broth.
What gives the couscous its golden color?
The turmeric provides the vibrant golden hue and earthy flavor to the dish.
What type of dried fruit is included?
The recipe uses three-quarters of a cup of currants to add a touch of sweetness.
How much couscous do I need?
This recipe requires 3 cups of couscous.
What is the recommended amount of chicken broth?
You should use 6 cups of hot low-sodium chicken broth.
Should the broth be hot when added?
Yes, you should bring the broth to a boil and keep it hot to ensure the best infusion of flavor and proper absorption.
Is the garlic mandatory?
No, adding one tablespoon of fresh minced garlic is optional but recommended for extra flavor.
How do I prevent the couscous from clumping?
Use a fork to gently fluff the couscous once it has absorbed all the liquid.
Can I use vegetable oil?
Yes, the recipe allows for either olive oil or vegetable oil to be used along with the 3 tablespoons of butter.
What adds crunch to the dish?
Half a cup of slivered almonds is folded in at the end to provide a delightful crunch.
How much butter is used?
The recipe calls for 3 tablespoons of butter.
What is the purpose of brown sugar?
One teaspoon of brown sugar is added to the onions to help with the caramelization process and add depth of sweetness.
How long should the couscous stand off the heat?
It should stand covered for about 10-15 minutes until all the liquid is completely absorbed.
Can I adjust the spiciness?
Yes, you can adjust the pinch of cayenne pepper to your desired heat level.
What spices are in the spice mixture?
The mixture includes cayenne pepper, turmeric, cumin, and ground black pepper.
How many onions are needed?
You should use 3 medium or 2 large onions.
What is the first step of the recipe?
Begin by bringing the low-sodium chicken broth to a boil and covering it to keep it hot while you prepare the other steps.
When do I add the almonds?
The slivered almonds should be folded in after the couscous has been fluffed with a fork.
Is this recipe considered easy?
Yes, it is tagged as an easy recipe that is versatile enough for many occasions.
What should I serve this with?
It is excellent with grilled meats, roasted vegetables, or as a standalone vibrant vegetarian dish.
How much cumin is required?
The recipe calls for 2 teaspoons of cumin.
How much turmeric is used?
You will need 3 teaspoons of turmeric for this recipe.
Do I need to season with salt?
Yes, you should season with seasoning salt or white salt to taste at the very end.
What size should the onions be chopped?
The onions should be finely chopped for the best results.
How much black pepper is used?
Use 1-2 teaspoons of fresh ground black pepper, or adjust to your preference.
When do I add the spices?
Stir in the spices after the onions have sautéed for 15 minutes and then cook the spice mixture for another 2 minutes.
What should I do before adding the broth?
Ensure the couscous grains are well coated with the aromatic onion and spice mixture by stirring them in first.
Is the couscous cooked over direct heat?
No, after mixing in the hot broth and currants, you remove the skillet from the heat and let it stand covered.