The Recipes

Israeli Cous Cous with Saffron Broth

One of the absolute BEST presents I've ever gotten was a nice bundle of saffron that a friend brought back for me from Egypt.  I swear, when he described Cairo and the spice market, I felt like I was there.  Tragic that he lives all the way across the country from me!  I miss my foodie friend who understands the beauty of homemade sausage, offal, and great cheese.

Israeli Cous Cous with Saffron Broth


- 1/4 c. Israeli (or pearl) cous cous, prepared to package instructions
- 2 sun-dried tomatoes, diced
- 2 T. peas (fresh or frozen)
- 2 T. corn kernels (fresh or frozen)
- 2 mushrooms, stemmed and diced
- 1/2 spring onion, diced
- 1/2 c. vegetable stock
- pinch of saffron
- salt
- pepper
- olive oil

*Note: Always clean mushrooms with a dish towel or paper towel, rubbing them gently.  Never wash mushrooms.

In a small pot, heat the stock and saffron.  Season with salt and pepper.

In a small skillet, heat 1 T. of olive oil.  Add the onion, season with salt, and cook for five minutes.  Add in the mushrooms, peas and corn, stirring to combine.  Cook for two more minutes, then remove from the heat.  Mix in the cous cous and sun-dried tomatoes.  Plate using a round cookie cutter, ladling the broth into the bottom of  the dish.