Serves 8
Cooks in 15 minutes
3 cups Pacific Low-salt Chicken Broth
3 tablespoons unsalted butter, divided
1/2 teaspoon Pure Spanish Saffron threads, crushed
1/4 teaspoon Grey Sea Salt
2 cups Couscous (about 12 ounces)
3/4 cup thinly sliced green onions (about 5), divided
1/2 cup Pine Nuts, toasted , divided
1/2 teaspoon freshly ground Five Peppercorn Mix
Bring broth, 2 tablespoons butter, Spanish Saffron, and 1/4 teaspoon Grey Salt to boil in heavy large saucepan, stirring to melt butter. Remove from heat. Mix in couscous. Cover and let stand until all liquid is absorbed and couscous is tender, about 10 minutes. Fluff couscous with fork. Mix in remaining 1 tablespoon butter and half of green onions and Pine Nuts. Season to taste with Grey Salt and Five Pepper Mix. Mound in bowl. Sprinkle with remaining green onions and Pine Nuts.
Recipe adapted from and photo courtesy of www.epicurious.com
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