A colorful and flavorful couscous dish with saffron-infused broth and a range of bright vegetables. This recipe has just the right amount of flavors and textures to make a healthy and filling meal.
Ingredients: 1 cup couscous. 1 1/2 cups vegetable broth. 1 pinch saffron threads. 2 tablespoons olive oil. 1 small onion, finely chopped. 2 cloves garlic, minced. 1 red bell pepper, diced. 1 yellow bell pepper, diced. 1 zucchini, diced. 1 carrot, diced. 1/2 cup frozen peas. Salt and pepper to taste. 1/4 cup chopped fresh parsley. 1 lemon, juiced. Grated Parmesan cheese optional, for serving.
Instructions: Put the saffron threads and 2 tablespoons of warm water in a small bowl. Give it some time to steep. Put the olive oil in a big pan and heat it over medium-low heat. Put in the chopped onion and garlic and cook them until they get soft. Dice the zucchini, carrot, red and yellow bell peppers, and add the frozen peas to the pan. Let the vegetables cook for five to seven minutes, or until they begin to get soft. Add the vegetable broth and saffron water and mix them in. Bring everything together to a boil. Add the couscous, stir it in, cover the pan, and take it off the heat. Let it sit for five minutes so the couscous can soak up the water. Use a fork to fluff up the couscous, and add salt and pepper to taste. Pour lemon juice over the couscous and top it with fresh parsley that has been chopped. If you want, you can serve it hot and top it with grated Parmesan cheese. Have fun with your tasty couscous with saffron and vegetables!
Prep Time: 15 minutes
Cook Time: 15 minutes
Maple Leaf Inn
