Ingredients
1 teaspoon Saffron threads, crumbled
1 tablespoon Sugar
2 cups Chicken Broth
1/2 teaspoon Salt
3 tablespoons Margarine
1/2 cup sliced Almonds
1 Onion, minced
1/2 cup Raisins
2 cups Couscous
Method
Place the Chicken Broth, Saffron, Sugar, and Salt in a small pan and heat over a medium flame until very warm.
Remove from heat and allow the mixture to steep until needed.
Melt the Margarine over a medium flame in a large saucepan.
Add the Almonds and cook, stirring constantly until the Almonds start to turn golden.
Add the minced Onion, and continue to cook until it turns translucent.
Pour the Chicken Broth mixture into the Almond mixture, and bring to a boil.
As soon as the combined mixtures begin to boil: pour in the Couscous and Raisins, stir, cover tightly, and remove from heat.
Allow the Pilaf to sit for 20 minutes.
Fluff and serve.
Copyright 2002 Eddy Robey
Excerpts from It's Not Just Chicken Soup.
hosted by the Gantseh Megillah
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