Saffron couscous
This method results in a rich couscous bursting with flavour and with a beautiful structure.
Allergens & dietary requirements
- Gluten
- Celery
- Sulphite
- Cow's milk
- Lactose
Ingredients
- 500 g couscous
- 600 ml chicken stock
- 1 tsp saffron
- 100 g butter
Preparation method
- Bring the stock, the saffron, and half of the butter to the boil.
- Leave to infuse for a few minutes.
- Remove the pan from the heat and add the couscous.
- Stir through the couscous once and cover with cling film.
- Stir with a fork after ten minutes and mix through the remaining butter.
- Season with salt and pepper to taste.
Serving suggestions
- Delicious served with grilled chicken and lemon.
- In a composition with fish, shellfish, and crustaceans.
- As a component in an entremets or main course with fried or grilled salmon and green asparagus.
