Couscous Pilaf with Saffron Cream
Elevate your side dish game with this vibrant Couscous Pilaf with Saffron Cream, a luxurious take on a classic dish. Fluffy couscous is infused with aromatic spices like cumin and coriander and tossed with sautéed vegetables, creating a medley of textures and flavors. The crowning touch? A silky saffron-infused cream sauce that adds a golden hue and unparalleled richness. Perfectly balanced and effortlessly elegant, this dish is garnished with fresh parsley and optional toasted almonds for added crunch. Whether served as a stunning vegetarian centerpiece or paired with your favorite protein, this recipe is a must-try for fans of Mediterranean cuisine. Ready in just 35 minutes, it’s ideal for both weeknight dinners and special occasions.
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Recipe Information
Ingredients
- 1 cup couscous
- 1.25 cups vegetable broth
- 2 tablespoons olive oil
- 1 small (finely chopped) yellow onion
- 1 medium (diced) carrot
- 1 medium (diced) red bell pepper
- 2 cloves (minced) garlic
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoons saffron threads
- 0.5 cup heavy cream
- 1 tablespoon butter
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 2 tablespoons (chopped, for garnish) parsley
- 2 tablespoons (optional, for topping) toasted sliced almonds
Instructions
Place the saffron threads in a small bowl with 1 tablespoon of warm water and let them bloom for at least 10 minutes while you prepare the rest of the dish.
In a medium saucepan, bring the vegetable broth to a boil. Remove from heat, stir in the couscous, cover, and let it sit for 5 minutes. Fluff with a fork and set aside.
In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and cook for 2-3 minutes until softened.
Add the diced carrot and red bell pepper to the skillet. Sauté for 5 more minutes until the vegetables are softened but still slightly crisp.
Stir in the minced garlic, ground cumin, and ground coriander. Cook for 1 minute until fragrant.
Add the cooked couscous to the skillet and gently stir to combine it with the vegetables. Season with salt and black pepper to taste.
In a small saucepan, melt the butter over medium-low heat. Add the bloomed saffron (along with its water) and heavy cream. Simmer gently for 2-3 minutes, stirring occasionally, until slightly thickened. Season with a pinch of salt if needed.
To serve, plate the couscous pilaf and drizzle the saffron cream over the top. Garnish with chopped parsley and, if desired, toasted sliced almonds for added crunch and flavor.
Enjoy warm as a flavorful side dish or centerpiece of your meal.
Nutrition Facts
Calories |
1252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.9 g | 118% | |
| Saturated Fat | 36.1 g | 181% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 153 mg | 51% | |
| Sodium | 3528 mg | 153% | |
| Total Carbohydrate | 82.3 g | 30% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 14.7 g | ||
| Protein | 18.4 g | 37% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 200 mg | 15% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1377 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
