recipes barefoot contessa

Saffron Zuchinni and Herb Couscous (Serves 6 to 8)

Copyright 2005, Ina Garten, All Rights Reserved

Photo: James Merrell

11/2 cups Homemade Chicken Stock or canned broth
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1/4 teaspoon ground cumin
1/2 teaspoon saffron threads
2 tablespoons olive oil
2 tablespoons unsalted butter
2 zucchini, large diced
11/2 cups couscous (10 ounces)
1 cup chopped basil
1 cup chopped parsley

Bring the chicken stock to a boil in a small saucepan, and turn off the heat. Add the butter, salt, pepper, cumin, and saffron threads and allow to steep for at least 15 minutes.

Meanwhile, heat the olive oil and melt the butter in a sauté pan. Add the zucchini and cook for 5 minutes, or until lightly browned. Bring the chicken stock just back to a boil. Place the couscous in a large bowl and add the cooked zucchini. Pour the hot chicken stock over them. Cover the bowl tightly with plastic wrap and allow to stand at room temperature for 15 minutes. Add the basil and parsley. Toss the couscous and herbs with a fork, and serve warm or at room temperature.