Couscous Pilaf with Saffron Cream

• 1 tablespoon olive oil, extra-virgin
• 1/2 teaspoon coriander seeds
• 23 cup sweet red bell peppers diced
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon cinnamon ground
• 3 cups vegetable stock or water
• 1 1/2 cups couscous uncooked
• 1 x salt and black pepper to taste
• 4 tablespoons mint leaves fresh, chopped
• 1/2 cup neufchatel cheese
• 13 cup yogurt, low-fat
• 1 pinch saffron threads crushed

1. Pilaf: Heat oil in a saucepan over medium heat.
2. Add coriander seeds and fry until toasted.
3. Stir in bell pepper, cayenne, and cinnamon; saute until barely tender, about 4 minutes.
4. Pour in water or stock and bring to a boil.
5. Stir in couscous, cover and remove from heat.
6. Let sit 10 to 15 minutes.
7. Couscous is ready when grains swell and liquid is absorbed.
8. If liquid remains, return to low heat briefly and cook until absorbed.
9. Season with SandP and mint (or thyme).
10. Saffron Cream: Combine neufchatel or cream cheese, yogurt, and saffron in a blender or food processor.
11. Blend until creamy.
12. Serve on the side.

olive oil, coriander seeds, sweet red bell peppers, cayenne pepper, cinnamon ground, vegetable stock, couscous uncooked, salt, mint leaves fresh, neufchatel cheese, yogurt

Taken from recipeland.com/recipe/v/couscous-pilaf-saffron-cream-33103 (may not work)