Ingredients
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2 tablespoons sesame seeds
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2 tablespoons pine nuts
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1 tablespoon butter
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1 small onion, finely diced
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2 1/2 cups chicken stock or 2 1/2 cups vegetable stock
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1 pinch saffron, crumbled
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2 cups couscous (whole wheat or regular)
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1/4 cup olive oil, extra virgin
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1 lemon, juice of
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1/2 teaspoon red pepper flakes (to taste)
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1/4 cup sultana raisin
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1 1/2 cups mixed herbs, finely chopped (including mint, cilantro, flat-leaf parsley)
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kosher salt ground pepper
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fresh ground pepper
Instructions
- Place sesame seeds and pine nuts in small baking dish. Bake in preheated 400F oven until lightly golden, watching carefully so they don't burn, about 5 minutes. Or cook carefully on a skillet.
- In small skillet, on medium-high heat, melt butter. Add onion. Cook, stirring, until lightly browned, about 7 minutes.
- Meanwhile in large saucepan, bring stock and saffron to boil over high heat. Remove from heat. Add couscous; stir. Cover; let stand 15 minutes. Fluff with fork.
- Toss with oil, lemon juice and red pepper flakes. Add sesame seeds, pine nuts, onions, raisins and herbs. Toss gently. Season with salt and pepper.