Couscous Pilaf with Saffron Cream

      
         
 
  Ingredients  
     
 

Pilaf:
• 1 tbl Extra virgin olive oil • 1/2 tsp Coriander seeds
• 2/3 cup Diced red bell pepper • 1/4 tsp Cayenne
1/4 tsp Ground cinnamon • 3 cup Water or vegetable stock • 1 1/2 cup Uncooked couscous • Salt and pepper -- to taste • 4 tbl Chopped fresh mint (or 2tbl chopped fresh Thyme)

Saffron Cream:
• 1/2 cup Neufchatel cheese or cream • Cheese • 1/3 cup Low-fat yogurt • pn Baby Brand Saffron threads -- pre soaked in luke warm water or milk for 20 minutes.
 
     
  Preparation  
     
 
  • 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 Baby Brand Saffron in a blender or food processor. Blend until creamy. Serve on the side.