Couscous Pilaf with Saffron Cream

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.