Recipes Pearl Couscous in Creamy Saffron Broth 8 months ago 1 Comment Facebook Prev Article Next Article Facebook Prev Article Next Article Related Posts New Recipe: Paula Patton Reacts To Backlash Over Her Mom’s Fried Chicken Recipe admin April 7, 2022 Battenberg Cookies (Recipe) February 28, 2022 New Recipe: Ina Garten’s Crispy Mustard-Roasted Chicken Recipe Is a Weeknight Winner admin February 28, 2021 New Recipe: 30 Vegan Breakfast Recipes admin January 21, 2022 New Recipe: Easy no-bake chocolate cornflake cake recipe is a must-try this Easter admin April 2, 2021 New Recipe: How Giada De Laurentiis Really Feels About TikTok’s Baked Oats Trend admin March 26, 2021 About The Author More from this Author One Response BushyEyes September 24, 2021 ## Pearl Couscous in Saffron Broth Looking for a luxe vegetarian dinner? This pearl couscous in saffron broth is the place to start for a creamy, golden-hued dinner. Prep Time: 10 minutes Cook Time: 35 minutes Total Time: 45 minutes Servings: 5 Calories: 320kcal ### Equipment * Wide pot ### Ingredients * 2 teaspoons neutral oil * 1 yellow onion peeled and minced * 4 ounces beech mushrooms trimmed and separated * 2 tablespoons butter * 2 teaspoons Aleppo pepper flakes or use 1/2 teaspoon crushed red pepper and 1/2 teaspoon sweet paprika * 1 cup pearl couscous * 15- ounce can navy beans * 5 cups water or stock divided * A pinch of saffron threads * 1/4 cup heavy cream or coconut milk * Salt and pepper to taste #### For serving: * Extra virgin olive oil * Fresh watercress leaves or minced parsley * Aleppo pepper flakes * Crusty bread ### Instructions #### Cook the aromatics: * Heat the oil in a wide pot over medium-high heat. Add the onion and cook for 5–7 minutes until it begins to soften. Add the mushrooms and cook for 7-8 minutes more until they begin to brown. Season with salt and pepper. #### Toast the couscous: * Melt the butter into the pot. Once frothy, add the Aleppo pepper and the pearl couscous. Cook for 1-2 minutes until the couscous begins to toast. #### Simmer the broth: * Add the beans to the pot along with 4 cup of water of broth. Bring to a boil and then reduce heat and simmer for 20 minutes until the couscous is al dente. Season to taste with salt and pepper. #### Bloom the saffron: * Heat the remaining 1 cup of water in the microwave for 45 seconds until warm. Add the saffron threads and set aside as the broth simmers. #### Finish the broth: * Add the saffron water and cream to the pot. Simmer for 10 minutes more. Taste and season again. Turn off the heat. #### To serve: * Ladle the couscous into shallow bowls. Garnish with extra virgin olive oil and fresh watercress leaves. Sprinkle with more Aleppo pepper flakes. Enjoy with crusty bread. ### Nutrition Calories: 320kcal | Carbohydrates: 47g | Protein: 12g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 431mg | Potassium: 416mg | Fiber: 7g | Sugar: 2g | Vitamin A: 315IU | Vitamin C: 3mg | Calcium: 63mg | Iron: 2mg Reply Add Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment.