Ingredients
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1 3/4 cups vegetable broth
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1 cup couscous
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1 pinch saffron, crushed
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1 -2 tablespoon pine nuts, toasted
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3 scallions, trimmed and thinly sliced
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1 small onion, diced
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2 garlic cloves, minced
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1 (28 ounce) can plum tomatoes
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2 tablespoons chopped fresh basil (2 teaspoons dried)
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1 tablespoon chopped fresh thyme (1 teaspoon dired)
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1/4 teaspoon crushed red pepper flakes
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salt & freshly ground black pepper, to taste
Instructions
- In small saucepan heat 1 1/2 cups broth until simmering. Stir in couscous and saffron.
- Remove from heat, cover and let sit until all the liquid is absorbed, about 5 minutes.
- Transfer couscous to baking dish and stir in pine nuts and scallions. Cover with aluminum foil to keep warm and set aside. (Note: to toast pine nuts, preheat oven to 350°F and cook for about 5 minutes.).
- Heat remaining 1/4 cup broth in medium saucepan over medium heat and cook onion and garlic until tender, about 5 minutes.
- Roughly chop tomatoes and add to saucepan with their juice.
- Add basil, thyme and red pepper flakes.
- Cook over medium heat, stirring occasionally, until thickened, about 20 minutes.
- Season sauce with salt and pepper and pour over couscous. Serve immediately.