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Receta Saffron, Zucchini & Herb Couscous
by Mares

Saffron, Zucchini & Herb Couscous

Serves 4 to 6

Calificación: 4/5
Avg. 4/5 1 voto
  Estados Unidos American
  Raciónes: 4

Ingredientes

  • 1 1/2 cups homemade chicken stock or store bought
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp ground cumin
  • 1/2 tsp saffron threads
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 2 zucchini, large dice
  • 1 1/2 cups couscous
  • 1 cup chopped basil
  • 1 cup chopped parsley

Direcciones

  1. Bring the chicken stock to a boil in a small saucepan, and turn off the heat. Add the salt, pepper, cumin, and saffron threads and allow to steep for at least 15 minutes. Meanwhile, heat the olive oil and melt the butter in a saute pan. Add the zucchini and cook for 5 minutes, or until lightly browned. Bring the chicken stock just back to a boil. Place the couscous in a large bowl and add the cooked zucchini. Pour the hot chicken stock over them. Cover the bowl tightly with plastic wrap and allow to stand at room temperature for 15 minutes. Add the basil and parsley. Toss the couscous and herbs with a fork, and serve warm or at room temperature.