Low-Fat Saffron Couscous


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Crushed saffron adds yellow coloring and fabulous flavor and aroma to this simple couscous dish.

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  • 1 tsp. olive oil
  • 2 dry shallots or small onions, minced
  • 1 clove of garlic, minced
  • 1 1/2 C. chicken stock
  • 1/8 tsp. crushed saffron threads
  • 1 C. couscous
  • 2 Tbs. currants
  • 1 Tbs. chopped fresh parsley
  • Pinch ground white pepper

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In a large saucepan, heat oil over medium heat; cook shallots and garlic for 2 minutes, stirring constantly. Add stock and saffron. Bring to a boil and stir in couscous; remove from heat, cover and let stand for 5 minutes. Stir in currants, parsley and pepper.

Yield: 4 servings

From: "Healthy Home Cooking" by Margaret Howard and Ellie Topp

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