Saffron Couscous with Zucchini Ribbons 

 

4 zucchini (about 2 pounds)
2 tablespoons olive oil, divided
½ cup finely diced onion (about 1 small)
½ cup finely diced carrot (about 1 small)
1 (14-ounce) can chicken broth
1 teaspoon salt, divided
¼ teaspoon saffron threads, crushed
¼ teaspoon freshly ground black pepper, divided
1¼  cups uncooked couscous
½ cup frozen green peas
2 tablespoons chopped fresh cilantro

 

1.     Using a vegetable peeler, shave zucchini into ribbons; set aside.

2.     Heat 2 teaspoons oil over medium-high heat in a medium saucepan.

3.     Add onion and carrot; sauté 3 minutes.

4.     Add broth, ½ teaspoon salt, saffron, ⅛ teaspoon pepper and bring to a boil.

5.     Stir in couscous and peas. Remove from heat, cover, and let stand 5 minutes. Fluff with a fork. Keep warm.

6.     Heat remaining 4 teaspoons oil in a large nonstick skillet over medium-high heat. Add zucchini ribbons and sauté 1 minute until tender.