Saffron-Scented Couscous with Pine Nuts
Saffron gives the couscous a gorgeous yellow color.
3 cups low-salt chicken broth
3 tablespoons unsalted butter, divided
1/2 teaspoon saffron threads, crushed
1/4 teaspoon coarse kosher salt
2 cups couscous (about 12 ounces)
3/4 cup thinly sliced green onions (about 5), divided
1/2 cup pine nuts, toasted , divided
Bring broth, 2 tablespoons butter, saffron, and 1/4 teaspoon coarse salt to boil in heavy large saucepan, stirring to melt butter.
Remove from heat. Mix in couscous. Cover and let stand until all liquid is absorbed and couscous is tender, about 10 minutes.
Fluff couscous with fork. Mix in remaining 1 tablespoon butter and half of green onions and nuts. Season to taste with salt and pepper.
Mound in bowl.
Sprinkle with remaining green onions and nuts.