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1/4 cup olive oil
1 bunch scallions, trimmed and minced
1 yellow bell pepper, stemmed, seeded, and diced
1/2 teaspoon saffron threads
1 teaspoon ground cinnamon
8 ounces shiitake or domestic white mushrooms, sliced (only the shiitake caps)
3 tablespoons pine nuts, lightly toasted
2 1/2 cups chicken broth, preferably homemade
4 tablespoons (1/2 stick) unsalted butter
12 ounces couscous
1/2 cup fresh mint leaves, coarsely chopped
Salt and freshly ground black pepper to taste
||Heat the olive oil in a large skillet over medium-high heat.
Add the scallions and bell pepper and sauté until softened, about 5 minutes.
Stir in the saffron and cinnamon; cook 30 seconds more. Add the mushrooms and
continue sautéing until all the mushroom juices have evaporated, 10 to 15 minutes.
Remove from the heat, stir in the pine nuts, and set aside.|
||In a medium-size saucepan bring the chicken broth to a boil.
Add the butter and stir until melted. Quickly stir in all the couscous.
Cover the pot and remove from the heat. Let stand undisturbed for 5 minutes.
Uncover and stir in the sautéed vegetables and fresh mint. Season with salt and pepper. Serve at once.|