Israeli Couscous with Saffron, Toasted Pine Nuts & Currants
Ingredients
- 4 TB extra-virgin olive oil (consider spicy oil), divided
- 1 medium yellow onion, cut into 1/4-inch dice (1 1/4 cups)
- 4 scallions, thinly sliced, white and green parts kept separate
- 30 saffron threads (about 1/8 tsp), lightly toasted and crumbled
- Pinch crushed red pepper flakes
- Kosher salt
- 2 medium cloves garlic, finely chopped
- Generous pinch ground cinnamon
- 1 3/4 cups Israeli couscous
- 1/3 cup pine nuts, lightly toasted
- 1/3 cup currants, soaked in warm water until tender and drained (or cranberries in cassis)
- 2 cups water, chicken broth, or vegetable broth
Instructions
- Heat 2 TB of the oil in a 10-inch straight-sided saute pan over medium-high heat. Add the onion, scallion whites, saffron, red pepper flakes, and a generous pinch of salt. Reduce the heat to medium and cook, stirring occasionally, until the onion is tender and golden brown, 7 to 8 minutes. Stir in the remaining 2 TB oil, the garlic, and the cinnamon, and cook for 1 minute more. Add the couscous and 1 1/2 tsp salt and stir constantly until lightly toasted (light brown), 2 to 3 minutes. Remove from the heat.
- In a small saucepan, bring the broth to a boil. Add it to the pan with the couscous, stir to combine, cover, and simmer over medium-low to low heat until the couscous is tender and has absorbed all the liquid, about 10 minutes.
- Add the pine nuts and currants (or cranberries), and toss to combine. Season to taste with more salt if needed. Transfer to a platter, sprinkle the scallion greens on top, and serve.
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