Couscous Pilaf With Saffron Cream

Thanks to chef ned bell and food network canada for this one. I tried it and it's the best way to have couscous. Awesome!!

Steps

Heat oil in pan over medium heat and fry coriander seeds until toasted.

Add bell peppers , cayenne and cinnamon and saut until tender.

Add chicken stock and saffron threads and bring to a boil.

Stir in couscous , cover and remove from heat.

Let it sit until all the liquid has been absorbed.

If the liquid is not fully absorbed after the allotted time , return to low heat and cook until it is fully absorbed.

While stirring season with salt and pepper and sprinkle with chopped baby thyme , cover and refrigerate to cool.

When the couscous has cooled , beat the eggs together and fold them into the couscous.

Cover with plastic wrap and refrigerate again for 1 / 2 hour.

Using your hands , form palm sized pancakes with the mix and place them in a hot , oiled , non-stick skillet.

Brown on both sides , remove from pan and place on a paper towel to drain.

Continue until all the mixture has been used.

Plate the couscous pancakes with a dollop of saffron cream on top and garnish with .

Ingredients

extra virgin olive oil, coriander seed, red bell peppers, cayenne pepper, ground cinnamon, chicken stock, saffron thread, couscous, fresh thyme, eggs, mint, cream cheese, sour cream