Peace in a Pot: Israeli Couscous infused with Persian Saffron

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With all the news about war between Israel and Iran, I decided to make love, not war, with this dish.

Ingredients:

2 tbsp. olive oil

2 tbsp. butter (can be omitted)

1/2 medium onion, finely chopped

3 – 4 garlic cloves, minced

1 cup Israeli (pearl) couscous

2 cups organic chicken broth (or vegetable broth, if preferred)

Costco organic no salt seasoning

1 tbsp. dried parsley

1 teas. salt

1/4 teas. black pepper

1/4 teas red pepper flakes (optional)

saffron water (crush 1/4 teas. saffron strands, then add 1/4 cup boiling water)

2 tbsp pine nuts

2 tbsp capers, rinsed

Method:

1.  In a large pot, heat the olive oil over medium flame.  Add the onion and saute for a few minutes, until soft and translucent.

2.  Add the butter, and then garlic; saute for a couple minutes.

3.  Add the couscous, and stir well to coat. Saute for about a minute, and then add the chicken broth.

4.  Add in the spices and the saffron water. Cover and simmer for 8 – 10 minutes, stirring occasionally.

5.  Taste for salt; garnish with pine nuts and capers, and serve.

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3 thoughts on “Peace in a Pot: Israeli Couscous infused with Persian Saffron

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