Saffron Couscous with Goat Cheese

• 2 cups low sodium chicken broth
• 1 pinch saffron threads
• 1/2 teaspoon salt
• 1 (10-ounce) box instant couscous
• 1/2 cup slivered almonds, toasted
• 1/3 cup dried apricots, chopped
• 1/3 cup raisins
• 4 ounces goat cheese, crumbled
• 1/2 cup nicoise olives, pitted
• 1/4 cup finely chopped parsley leaves

1. In a medium saucepan, bring broth, saffron, and salt to a boil.
2. Remove from heat and stir in couscous.
3. Cover and set aside for 5 minutes.
4. Transfer cooked couscous to a medium bowl and fluff with a fork.
5. Add remaining ingredients and toss to combine.

chicken broth, saffron threads, salt, couscous, slivered almonds, dried apricots, raisins, goat cheese, nicoise olives, parsley leaves

Taken from www.foodnetwork.com/recipes/sandra-lee/saffron-couscous-with-goat-cheese-recipe.html (may not work)