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  Recipe Home » Indian » Couscous Pilaf With Saffron Cream
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  Couscous Pilaf With Saffron Cream
  Category: Indian
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 204
1 tbsp Extra virgin olive oil
1/2 tsp Coriander seeds
2/3 cup Diced red bell pepper
1/4 tsp Cayenne
1/4 tsp Ground cinnamon
3 cup Water or vegetable stock
1 1/2 cup Uncooked couscous
Salt and pepper -- to taste
4 tbsp Chopped fresh mint
(or 2tbl chopped fresh
Saffron Cream:
1/2 cup Neufchatel cheese or cream
1/3 cup Low-fat yogurt
pinch Saffron threads -- crushed
Pilaf: Heat oil in a saucepan over medium heat. Add coriander seeds
and fry until toasted. Stir in bell pepper, cayenne, and cinnamon;
saute 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 S&P 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.

Per serving (with 1tbl Cream): Cal 141 / Prot 5g / Fat 5g / Carb 21g
/ Chol 8mg / Sodium 219mg / Fiber 3g

Recipe By : VegTimes?
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