Saffron Couscous

• 1 1/2 cups reduced-sodium chicken broth
• 1 tablespoon plus 1/2 tbsp. butter, divided
• 1/2 teaspoon saffron threads
• About 1/4 tsp. salt
• 1 1/2 cups couscous
• 1/3 cup shredded carrot
• 1/4 cup toasted almonds, coarsely chopped
• Freshly ground black pepper

1. In a medium saucepan, bring broth, 1 tbsp. butter, the saffron, and 1/4 tsp. salt to a boil over high heat. Stir in couscous. Remove from heat, cover tightly, and let stand 10 minutes.
2. Meanwhile, melt remaining 1/2 tbsp. butter in a small frying pan over medium heat. Add carrot and cook, stirring occasionally, until lightly browned in a few places, being careful not to burn carrot, 4 to 6 minutes.
3. Stir carrot and almonds into couscous, fluffing with a fork. Season to taste with salt and pepper.
4. Note: Nutritional analysis is per serving.

chicken broth, butter, saffron threads, salt, couscous, shredded carrot, toasted almonds, freshly ground black pepper

Taken from www.myrecipes.com/recipe/saffron-couscous (may not work)