Saffron Whole Wheat Couscous

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Pungent saffron—the world’s costliest spice—is prized for its deep, golden color and subtle flavor.

  • 8Servings


  • 1/2 cup white wine or hot vegetable broth
  • 1/2 tsp. saffron threads
  • 2 cups vegetable broth, boiling
  • 2 cups quick-cook, whole wheat couscous
  • 1 cup chopped dried apricots
  • 1/3 cup chopped walnuts
  • 2 Tbs. chopped flat-leaf parsley


Place wine and saffron in small bowl, and set aside for 10 minutes.

In small saucepan, bring broth to a boil. Stir in couscous, apricots, walnuts, parsley and saffron mixture. Stir to mix well. Cover, remove from heat and set aside for 5 minutes. Fluff with fork, and serve immediately.

Nutrition Information

  • Calories: 309
  • Carbohydrate Content: 60 g
  • Fat Content: 4 g
  • Fiber Content: 8 g
  • Protein Content: 10 g
  • Sodium Content: 14 mg
  • Sugar Content: 8 g