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Ingredients
3 plum tomatoes, about ¼ pound
2 tablespoons butter
½ cup finely chopped onion
¼ teaspoon thread saffron
Salt to taste if desired
Freshly ground pepper to taste
1 ⅓ cups water
1 cup couscous
3 tablespoons finely chopped fresh coriander
Nutritional analysis per serving (4 servings)
37 grams carbs; 15 milligrams cholesterol; 228 calories; 2 grams monosaturated fat; 4 grams saturated fat; 6 grams fat; 3 grams fiber; 416 milligrams sodium; 6 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut away cores of tomatoes. Cut tomatoes into ¼-inch cubes. There should be about ¾ cup.
- Step 2
Heat 1 tablespoon butter in a saucepan and add onion. Cook, stirring, until wilted. Add saffron and stir. Add tomatoes and cook about 2 minutes, stirring. Add salt, pepper and water and bring to boil.
- Step 3
Add couscous, stir and cover closely. Remove from heat and let stand 5 minutes. Stir in coriander and remaining 1 tablespoon butter and serve.
Private Notes
Comments
For Americans (and Mexicans), I assume the last ingredient is what we call cilantro (not coriander seed).
This was easy and satisfying. I used whole wheat couscous and added chickpeas to make it more of a main dish.