Chef Don’s Kitchen Recipe File  
RECIPE NAME: Saffron Cous Cous Original Date:
DIRECTORY: Pastas & Risotto 3/23/96
    Revision Date:


5 ½ cups

11 cups


cous cous 1 cup 4 cups  
Saffron Tea ¼ cup 1 cup  
salt mix 3:1 ½ tsp 2 tsp  
Chicken Stock (see recipe Stocks & Broths) 1 ¼ cup 5 cups  
garlic, chopped ¼ tsp 1 tsp  
olive oil 1 TBSP ¼ cups  

Place cous cous in 4" hotel pan.

Bring remaining ingredients to a boil in saucepan.

When it boils, pour over cous cous and whisk through, just to loosen cous cous particles.

Cover with foil and let sit at room temperature 15-20 minutes until liquid has absorbed.

Fluff cous cous up with whisk.

It is essential to loosen & fluff the cous cous or it will come out lumpy.

Place in walk in to cool.

When cool place in a clean container. Label, date, initial and refrigerate.