Description
A light side dish or a great lunch box salad. The addition of saffron makes it just interesting enough!
Ingredients
- 2 tablespoons warm water
- 5 saffron threads, or more to taste
- 1 cup couscous
- 1 cup vegetable broth
- 1 celery stalk, diced
- ¼ cup dried currants
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon harissa, or to taste
- ½ teaspoon ground cumin
- sea salt to taste
Instructions
- Combine warm water and saffron together in a bowl.
- 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.
- Stir saffron mixture
- celery
- currants
- olive oil
- lemon juice
- harissa
- cumin
- and sea salt into couscous. Refrigerate until chilled
- at least 30 minutes.
Prep Time: 15 mins
Total Time: 50 mins
Servings: 4