Saffron Couscous Pilaf with Raisins and Almonds

Published February 1, 2005.

Serves 4 to 6 as a side dish

If you don't have saffron or dislike its potent flavor, don't skip this dish; substitute a couple of cinnamon sitcks for a pleasant flavor and aroma. Add them with the onion so they are exposed to dry heat, which intensifies their flavor. For the fluffiest texture, use a large fork to fluff the grains; a spoon or spatula would destroy the light texture. The simple flavors of the pilaf pair well with a wide variety of meat, poultry, and vegetable dishes. Specialty markets may carry couscous of varying size, but stick to the classic kind. Other sizes require different cooking methods.


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