Israeli Cous Cous with Saffron Honey

Owning a specialty food store has some great perks such as clients sharing amazing recipes with me.   Noticing someone was purchasing a jar of Saffron Honey; we got to talking about different ways we use it.  They told me they make Israeli Cous Cous and drizzle the honey on before serving.  Of course I had to make this that night it sounded so intriguing.  Such a simple thing and so complex.  We served this with panko crusted chicken and beet greens and onions fresh from the grower’s market that morning.

Israeli Cous Cous with Saffron Honey

  • 3 Tablespoons Avocado Oil or other neutral oil
  • 1 Cup Israeli Cous Cous
  • 1 Shallot – minced
  • 2 Cups Chicken Stock
  • Saffron Honey to garnish
  • Chopped Parsley to garnish

Heat the oil until hot and add the shallot.  Cook for a few minutes to allow the shallot to brown, add the cous cous and brown for a few minutes.  Add the chicken stock all at once and cook until cous cous is completely cooked.   To serve place cous cous on plate and drizzle Saffron Honey over then sprinkle with parsley.  We also drizzled some of the saffron honey on our chicken. 

 

 

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