 |
Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
|
Earthy saffron is lifted by peppery green onions in this quick side dish. Serve with the halibut to soak up the tasty juices. Ingredients:
2 1/4 cups reduced-sodium fat-free chicken broth |
1/4 teaspoon saffron thread, crushed |
2 tablespoons olive oil |
1 1/2 cups uncooked couscous |
1/2 teaspoon hot pepper sauce |
1/4 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
1/3 cup chopped green onion top |
Directions:
1. Bring broth to a simmer in a small saucepan. Add saffron, stirring to dissolve. Cover and keep warm.
2. Heat oil in a medium saucepan over medium-high heat. Add couscous; cook 1 minute, stirring constantly. Add broth mixture, hot sauce, salt, and pepper; bring to a boil. Cover, remove from heat, and let stand 5 minutes. Fluff with a fork; stir in onions.
|
|