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.