Saffron Scallion Couscous - cooking recipe

Ingredients

1 cup couscous
2 tablespoons good quality olive oil
1 cup vegetable stock
1/2 teaspoon saffron thread, lightly crushed
coarse kosher salt & freshly ground black pepper
7 scallions, including white and three inches of green, trimmed and thinly sliced on an angle

Preparation

Place couscous in a medium size shallow heat proof bowl and drizzle olive oil over it.
Rub the couscous between your palms until all the grains are coated with oil.
Heat the stock in a small saucepan until just begins to boil.
Remove stock from heat and add the saffron, stirring to blend.
Add half the stock to the couscous.
Keep the remaining stock warm over low heat.
Stir and fluff the couscous with a fork.
Cover the bowl with a plate or plastic wrap and let sit for 5 minutes.
Add the remaining stock to the couscous.
Using a rubber spatula, scrape up an saffron that may be stuck to the saucepan and add it to the couscous.
Fluff the couscous with a fork, and recover the bowl. Let it sit for 5 minutes longer.
Season the couscous with salt and pepper to taste and stir in the scallions just before serving.