Saffron Couscous with Peas and Mint |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2-3/4 cups low-salt chicken broth | 1 10-ounce package frozen peas | 3 tablespoons butter |
| 1/4 teaspoon saffron threads, crumbled | 2 cups plain cousous (about 10 ounces) | 2 green onions, chopped |
| 3 tablespoons chopped fresh mint | ||
| 1 | Combine broth, peas, butter, and saffron in heavy large saucepan. Bring to boil over high heat, occasionally stirring until butter melts. Mix in couscous. Remove from heat, cover, and let stand until broth is absorbed and cousous is tender, about 12 minutes. Fluff with fork; mix in green onions and mint. Season to taste with salt and pepper. Mound in bowl. |