Saffron Couscous with Zucchini

The saffron couscous with zucchini is a dish with colors and flavors that evoke the Mediterranean. It’s light yet filling and very aromatic thanks to the saffron. Here’s the recipe with a small Italian twist:

Ingredients

• 200 g of couscous
• 2 medium zucchinis
• 1 sachet of powdered saffron
• 400 ml of vegetable broth
• 1 small onion
• Extra virgin olive oil
• Salt and pepper to taste
• Fresh mint for garnishing (optional)
• Grated Parmesan cheese (optional, for an Italian touch)

Preparation

1. Start by dicing the zucchinis and finely chopping the onion.
2. In a large pan, sauté the chopped onion with a drizzle of extra virgin olive oil until it becomes transparent.
3. Add the diced zucchinis and cook for about 5 minutes until they soften, then season with salt and pepper to taste.
4. In the meantime, bring the vegetable broth to a boil and add the saffron, stirring well to dissolve it.
5. Pour the couscous into a large bowl and add the hot saffron broth. Cover with a lid or cloth and let it rest for about 4-5 minutes so the couscous absorbs all the liquid.
6. Remove the lid and fluff the couscous with a fork to separate the grains.
7. Combine the couscous with the sautéed zucchini in the pan and mix well to flavor the entire dish.
8. If you want to add an Italian touch, you can sprinkle some grated Parmesan cheese before serving, or decorate with fresh mint leaves for a touch of freshness.
9. Serve the saffron couscous with zucchini hot or at room temperature.

Fun Facts

Couscous is a dish that is typically North African but has also found widespread popularity in Italian cuisine, especially in Sicily, where it has perfectly merged with the ingredients and flavors of the Mediterranean. Saffron, a precious and aromatic spice, is widely used in various Italian regions, including Sardinia, where a DOP (Protected Designation of Origin) saffron of excellent quality is produced.