Ingredients
4
4 servings
- •2 tablespoons warm water
- •5 saffron threads, or more to taste
- •1 cup couscous
- •1 cup vegetable broth
- •1 celery stalk, diced
- •¼ cup dried currants
- •2 tablespoons extra-virgin olive oil
- •1 tablespoon lemon juice
- •1 teaspoon harissa, or to taste
- •½ teaspoon ground cumin
- •sea salt to taste
Instructions
- Combine warm water and saffron together in a bowl.
- Mix couscous and vegetable broth together in a saucepan; bring to a boil. Remove saucepan from heat, cover saucepan, and let sit for 5 minutes. Fluff couscous with a fork and transfer to a bowl.
- Stir saffron mixture, celery, currants, olive oil, lemon juice, harissa, cumin, and sea salt into couscous. Refrigerate until chilled, at least 30 minutes.
Nutritional Facts
Per 4 servings
- Calories: 264
- Carbohydrate: 43g
- Fat: 7g
- Fiber: 3g
- Protein: 6g
- Sugar: 7g
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