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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: Bring chicken broth to simmer in medium saucepan. Add peas and cook just
until tender, about 2 minutes. Using slotted spoon, transfer peas to bowl.
Add 2 tablespoons butter and saffron threads to broth and bring to boil.
Remove from heat. Add couscous; stir to blend. Cover tightly and let stand
until liquid is absorbed and couscous is tender, about 5 minutes. Fluff
couscous with fork. Gently mix in chives and peas. Season to taste with
salt and pepper. Transfer couscous to large bowl.
Contributor: Bon Appetit April 2000
Ingredients:
1 14 1/2 oz can chicken broth
1 1/2 Cup(s) fresh or frozen peas
1/8 Cup(s) butter
1 Teaspoon(s) saffron threads
1 1/4 Cup(s) couscous
4 Tablespoon(s) chives; chopped |
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