Couscous pilaf with saffron cream

6 Servings

Ingredients

Quantity Ingredient
Pilaf:
1 tablespoon Extra virgin olive oil
½ teaspoon Coriander seeds
⅔ cup Diced red bell pepper
¼ teaspoon Cayenne
¼ teaspoon Ground cinnamon
3 cups Water or vegetable stock
1½ cup Uncooked couscous
Salt and pepper -- to taste
4 tablespoons Chopped fresh mint
(or 2tbl chopped fresh
Thyme)
Saffron Cream:
½ cup Neufchatel cheese or cream
Cheese
⅓ cup Low-fat yogurt
pinch Saffron threads -- crushed

Directions

Pilaf: Heat oil in a saucepan over medium heat. Add coriander seeds and fry until toasted. Stir in bell pepper, cayenne, and cinnamon; saute until barely tender, about 4 minutes. Pour in water or stock and bring to a boil. Stir in couscous, cover and remove from heat.

Let sit 10 to 15 minutes.

Couscous is ready when grains swell and liquid is absorbed. If liquid remains, return to low heat briefly and cook until absorbed. Season with S&P and mint (or thyme).

Saffron Cream: Combine neufchatel or cream cheese, yogurt, and saffron in a blender or food processor. Blend until creamy. Serve on the side.

Per serving (with 1tbl Cream): Cal 141 / Prot 5g / Fat 5g / Carb 21g / Chol 8mg / Sodium 219mg / Fiber 3g Recipe By : VegTimes?

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