Saffron, Zucchini and Herb Couscous

This was last nights meal. The only reason I tried this recipe was because I just got some saffron and wanted to try it out!

1 1/2 cups chicken stock
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon ground cumin
1/2 teaspoon saffron thread
1 tablespoon olive oil
2 tablespoons unsalted butter (didn't use this)
2 zucchini, diced large (i only had one)
1 1/2 cups couscous
1 cup basil leaves, chopped (only had dried basil)
1 cup fresh parsley leaves, chopped (none of this either!)


1. Bring the chicken stock to a boil in a small saucepan and turn off the heat.

2. Add the salt, pepper, cumin and saffron threads and allow to steep for at least 15 minutes.

3. Meanwhile, heat the olive oil and melt the butter in a saute pan.

4. Add the zucchini and cook for 5 minutes, or until lightly browned.

5. Bring the chicken stock just back to a boil.

6. Place the couscous in a large bowl and add the cooked zucchini.

7. Pour the hot chicken stock over them.

8. Cover the bowl tightly with plastic wrap and allow to stand at room temperature for 15 minutes.

9. Add the basil and parsley.

10. Toss the couscous and herbs with a fork and serve warm or at room temperature.

MY REVIEW: It was OK... it was really salty. I usually don't put salt in things I cook and add it when I'm eating if it needs it. It was good though. It made waaaaay too much for 2 people and I should have known.

JASON'S REVIEW: It was salty but it was still good.