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Chef Linda
Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food.
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Saffron Couscous

By Chef Linda

Lovely and delicate, the color of a sunrise, Saffron Couscous is a simple but exotic canvas for a variety of flavors and textures. Couscous takes only minutes to prepare and, in fact, may be one of the quickest and most versatile dishes you can make. Couscous is a cross between a grain and a pasta and requires little more than the addition of boiling water and a quick fluff with a fork to prepare. Still considered a staple in northern Africa, couscous is also popular in America and widely available.

Couscous plays a wonderful supporting role to many main dishes, like our Simple Seitan Skewers, for example. Here, it's gently seasoned – and colored – with saffron, which comes from the tiny stamens of the crocus. A touch of sweetness comes from dried apricots, and is balanced by lightly salted pistachios. I generally use nutritional yeast when I make couscous; it adds a bit of depth and richness, not to mention important B12. Feel free to make substitutions using your favorite dried fruits, nuts and spices. Couscous will humbly yield to your whimsy.

(Photo credit: parentinghealthybabies.com)

Ingredients

 3 cups vegetable broth or water
 1 cup dried apricots, diced
 3 tablespoons olive oil, divided
 2 tablespoons nutritional yeast (optional)
 ½ teaspoon saffron threads, crushed
 1 teaspoon salt
 2 cups dry couscous (about 12 ounces)
 1 cup roasted and salted pistachios
 Chopped parsley, for garnish

Directions

1

Bring broth, apricots, 2 tablespoons oil, saffron, and salt to a boil in medium pot. Remove from heat. Mix in couscous. Cover and let stand until all liquid is absorbed and couscous is tender, about 5 minutes. Fluff couscous with fork. Mix in pistachios. Season to taste with salt and pepper. To serve, turn out onto a platter. Drizzle with remaining oil and chopped parsley.

Saffron Couscous
IngredientsDirections

Saffron Couscous

DifficultyEasyCook Time5 mins
YIELDS
6 to 8 servings

INGREDIENTS

 3 cups vegetable broth or water
 1 cup dried apricots, diced
 3 tablespoons olive oil, divided
 2 tablespoons nutritional yeast (optional)
 ½ teaspoon saffron threads, crushed
 1 teaspoon salt
 2 cups dry couscous (about 12 ounces)
 1 cup roasted and salted pistachios
 Chopped parsley, for garnish

DIRECTIONS

1

Bring broth, apricots, 2 tablespoons oil, saffron, and salt to a boil in medium pot. Remove from heat. Mix in couscous. Cover and let stand until all liquid is absorbed and couscous is tender, about 5 minutes. Fluff couscous with fork. Mix in pistachios. Season to taste with salt and pepper. To serve, turn out onto a platter. Drizzle with remaining oil and chopped parsley.

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