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Collection: PHS Line
Recipe By: Roberto Pedrini
Saffron Couscous PHS
Ingredients
- 1/4C. Canola Oil
- 1 Qt. Israeli Couscous
- 2ea. Yellow onion (finely diced)
- 1/4C. Garlic (minced)
- 3tsp. Turmeric
- 5C. Vegetable Stock ( use veg base but make it weak, veg base is salty.)
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Directions
- Heat oil in a saucepan over medium heat. Add onion and sauté until translucent. Add in garlic and saffron and sauté for about 1 min. until garlic is cooked but not burnt. Stir in couscous and turmeric, cook for 2-3 minutes until evenly coated with oil and lightly toasted. Add in stock and bring to a boil. Cover, reduce heat to low and simmer for about 8-10 min. until al dented. Once done spread out on sheet pan to cool. Once cool, store in appropriate container, cover, label, and date.
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