Couscous With Tomatoes

• 3 plum tomatoes, about 1/4 pound
• 2 tablespoons butter
• 1/2 cup finely chopped onion
• 1/4 teaspoon thread saffron
• Salt to taste if desired
• Freshly ground pepper to taste
• 1 13 cups water
• 1 cup couscous
• 3 tablespoons finely chopped fresh coriander

1. Cut away cores of tomatoes.
2. Cut tomatoes into 1/4-inch cubes.
3. There should be about 3/4 cup.
4. Heat 1 tablespoon butter in a saucepan and add onion.
5. Cook, stirring, until wilted.
6. Add saffron and stir.
7. Add tomatoes and cook about 2 minutes, stirring.
8. Add salt, pepper and water and bring to boil.
9. Add couscous, stir and cover closely.
10. Remove from heat and let stand 5 minutes.
11. Stir in coriander and remaining 1 tablespoon butter and serve.

tomatoes, butter, onion, thread saffron, salt, freshly ground pepper, water, couscous, fresh coriander

Taken from cooking.nytimes.com/recipes/3737 (may not work)