Recipe - Couscous Pilaf With Saffron Cream

Pilaf:
1 tablespoon Extra virgin olive oil
One half teaspoon Coriander seeds
2/3 cup Diced red bell pepper
One fourth teaspoon Cayenne
One fourth teaspoon Ground cinnamon
3 cup Water or vegetable stock
1 One half cup Uncooked couscous
Salt and pepper to taste
4 tablespoon Chopped fresh mint
(or 2tbl chopped fresh
Thyme)
Saffron Cream:
One half cup Neufchatel cheese or cream
Cheese
1/3 cup Lowfat yogurt
pn Saffron threads crushed

Pilaf: Heat oil in a saucepan over medium heat. Add coriander seeds and fry
until toasted. Stir in bell pepper, cayenne, and cinnamon; saute until
barely tender, about 4 minutes. Pour in water or stock and bring to a boil.
Stir in couscous, cover and remove from heat. Let sit 10 to 15 minutes.

Couscous is ready when grains swell and liquid is absorbed. If liquid
remains, return to low heat briefly and cook until absorbed. Season with
S&P and mint (or thyme).

Saffron Cream: Combine neufchatel or cream cheese, yogurt, and saffron in a
blender or food processor. Blend until creamy. Serve on the side.

Per serving (with 1tbl Cream): Cal 141 / Prot 5g / Fat 5g / Carb 21g / Chol
8 mg / Sodium 219mg / Fiber 3g

Recipe By : VegTimes?

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini