Grab this summery recipe for saffron couscous just in time for the weekend — a perfect excuse to peruse the farmer’s market for snap peas, corn and giant heads of garlic…
Saffron Couscous With Fresh Corn + Sugar Snap Peas
1 box couscous 6 cups stock (or water) a pinch of saffron sweet corn kernels 2 Tbsp butter 4 Tbsp extra-virgin olive oil 1 clove garlic 1 lemon, juice and zest 2 cups sugar snap peas, flash blanched and sliced thin 1 bunch parsley, chopped
Cook the large-grain couscous in stock or water with a pinch of saffron, per the package instructions. Cook the corn in butter and 1 tablespoon of olive oil for a few minutes, until it is just beginning to brown. Season to taste with salt and pepper.
Transfer the couscous to a bowl, season with the 3 tablespoons of olive oil, garlic, lemon juice and zest, and additional salt and pepper. Stir in the cooked corn, blanched sugar snap peas and parsley. Taste for seasoning and add more lemon juice if needed, because there is no such thing as too much lemon. Serve hot or at room temperature.
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