Saffron Couscous Pilaf with Raisins and Almonds
By America's Test KitchenPublished on August 22, 2007
Yield
Serves 4 to 6 as a side dish
Ingredients
Before You Begin
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.
Instructions
- Melt 2 tablespoons butter in a large skillet over medium-high heat. When the foaming subsides, add the couscous and cook, stirring frequently with a wooden spoon, until some grains are beginning to brown, about 3 minutes. Scrape the grains from the skillet into a large bowl and return the pan to medium heat. Add the almonds and cook, stirring frequently, until they are lightly toasted and aromatic, about 1 1/2 minutes. Scrape them into a small bowl.
- Add the remaining 2 tablespoons butter to the skillet. Once it melts, add the onion, saffron, raisins, and 3/4 teaspoon salt and cook, stirring occasionally, until the onion has softened and is beginning to brown, about 5 minutes. Add the broth and water, increase the heat to medium-high, and bring to a boil.
- Add the boiling liquid to the bowl with the toasted couscous, cover tightly with plastic wrap, and allow to sit until the couscous is tender, about 12 minutes. Remove the plastic wrap, fluff the grains with a fork, and gently stir in the almonds and lemon juice. Adjust the seasonings with salt and pepper to taste and serve immediately.
Yield
Serves 4 to 6 as a side dishIngredients
Ingredients
Ingredients
Before You Begin
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.
Instructions
- Melt 2 tablespoons butter in a large skillet over medium-high heat. When the foaming subsides, add the couscous and cook, stirring frequently with a wooden spoon, until some grains are beginning to brown, about 3 minutes. Scrape the grains from the skillet into a large bowl and return the pan to medium heat. Add the almonds and cook, stirring frequently, until they are lightly toasted and aromatic, about 1 1/2 minutes. Scrape them into a small bowl.
- Add the remaining 2 tablespoons butter to the skillet. Once it melts, add the onion, saffron, raisins, and 3/4 teaspoon salt and cook, stirring occasionally, until the onion has softened and is beginning to brown, about 5 minutes. Add the broth and water, increase the heat to medium-high, and bring to a boil.
- Add the boiling liquid to the bowl with the toasted couscous, cover tightly with plastic wrap, and allow to sit until the couscous is tender, about 12 minutes. Remove the plastic wrap, fluff the grains with a fork, and gently stir in the almonds and lemon juice. Adjust the seasonings with salt and pepper to taste and serve immediately.
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