Couscous Pilaf with Saffron Cream
Submitted by mayo
Fluffy couscous pilaf with toasted coriander seeds, red bell pepper, cayenne, and cinnamon, finished with fresh mint. Served with a blended saffron cream of Neufchatel cheese and yogurt.
YIELD
6 servingsPREP
10 minCOOK
20 minREADY
30 minThis pilaf proves that couscous can be just as elegant as rice when you give it the right treatment.
Whole coriander seeds get toasted in olive oil until fragrant, then joined by diced red bell pepper, cayenne, and a touch of cinnamon before the stock goes in.
The couscous soaks it all up off the heat, swelling into fluffy, spice-scented grains finished with a handful of fresh mint.
But the saffron cream is the showstopper: Neufchatel cheese and yogurt blended with crushed saffron threads into a silky, golden sauce that you dollop on top or serve on the side.
Chef Tips
- Toast the coriander seeds until they pop and smell citrusy. Undertoasted seeds are flat and don’t contribute much.
- Use stock instead of water for a noticeably richer pilaf. Vegetable stock keeps it light while adding real depth.
- Let the saffron steep in a tablespoon of warm water for five minutes before blending it with the cheese and yogurt. It releases more color and flavor that way.
- Fresh mint is non-negotiable here. Dried mint tastes musty and won’t give you the same bright, cooling contrast.
Ingredients
Directions
Pilaf: Heat oil in a saucepan over medium heat.
Add coriander seeds and fry until toasted.
Stir in bell pepper, cayenne, and cinnamon; sauté 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 SandP 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.
Comments