Couscous Pilaf with Saffron Cream

                   *  Exported from  MasterCook Mac  *

Recipe By     : VegTimes?
Serving Size  : 6    Preparation Time :0:00
Categories    : Indian, Pakistani, Sri Lankan*   Main courses, vegetarian*

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Pilaf:
   1      tablespoon    extra virgin olive oil
     1/2  teaspoon      coriander seeds
     2/3  cup           diced red bell pepper
     1/4  teaspoon      cayenne
     1/4  teaspoon      ground cinnamon
   3      cups          water or vegetable stock
   1 1/2  cups          uncooked couscous
                        salt and pepper -- to taste
   4      tablespoons   chopped fresh mint
                              (or 2tbl chopped fresh thyme)
                        Saffron Cream:
     1/2  cup           neufchatel cheese or cream cheese
     1/3  cup           low-fat yogurt
          pinch         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 8mg / Sodium 219mg / Fiber 3g