Saffron Couscous with Goat Cheese (Sandra Lee) |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Ingredients:
2 cups low sodium chicken broth |
1 pinch saffron threads |
1/2 teaspoon salt |
1 (10-ounce) box instant couscous |
1/2 cup slivered almonds, toasted |
1/3 cup dried apricots, chopped |
1/3 cup raisins |
4 ounces goat cheese, crumbled |
1/2 cup nicoise olives, pitted |
1/4 cup finely chopped parsley leaves |
Directions:
1. In a medium saucepan, bring broth, saffron, and salt to a boil. Remove from heat and stir in couscous. Cover and set aside for 5 minutes.
2. Transfer cooked couscous to a medium bowl and fluff with a fork. Add remaining ingredients and toss to combine.
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