Saffron Couscous With Chorizo, Piquillo Peppers, And Aged Gouda

• 4 cups of Chicken Stock (homemade preferably)
• 1/4 teaspoon saffron
• 2 cups Israeli couscous
• 1/2 teaspoon salt
• 1 small onion minced
• 2 cloves garlic minced
• 1/4 pound of minced chorizo sausage
• 1/4 cup currents
• 1 jar or can of Piquillo Peppers, drained
• 1 cup of grated Aged Gouda (New Amsterdam)
• 2 tablespoons fresh parsley
• 2 tablespoons fresh cilantro
• 2 dashes of sweet vinegar like Muscat, Sherry,
• or Balsamic
• salt and pepper

1. Bring the saffron, salt and chicken broth to a simmer.
2. Allow it to simmer on medium/low for 10 minutes . Remove 1/2 cup of broth from pot and set it aside. Cook couscous in saffron broth for 6 minutes or until its al dente. Drain any liquid into reserved broth.
3. Meanwhile, saute the onion and garlic in olive oil until soft. Stir in the chorizo and allow 1 minute to soften up. Add the currents and reserved broth and simmer until the broth is almost evaporated.
4. Combine the onions/ chorizo mix with the couscous, 1/2 the cheese, parsley and cilantro. Taste for salt and pepper.Gently stir in vinegar and pour couscous into and 8x8 casserole pan. Open the peppers and lay them flat across the top, so that they cover the couscous completely. (You may have some left over). Sprinkle the remaining cheese on top and bake for 10 minutes until the cheese has melted.

chicken, saffron, couscous, salt, onion, garlic, chorizo sausage, currents, peppers, gouda, fresh parsley, fresh cilantro, sweet vinegar, salt

Taken from www.epicurious.com/recipes/member/views/saffron-couscous-with-chorizo-piquillo-peppers-and-aged-gouda-51982431 (may not work)