Saffron Couscous With Herbs - cooking recipe

Ingredients

2 tablespoons sesame seeds
2 tablespoons pine nuts
1 tablespoon butter
1 small onion, finely diced
2 1/2 cups chicken stock or 2 1/2 cups vegetable stock
1 pinch saffron, crumbled
2 cups couscous (whole wheat or regular)
1/4 cup olive oil, extra virgin
1 lemon, juice of
1/2 teaspoon red pepper flakes (to taste)
1/4 cup sultana raisin
1 1/2 cups mixed herbs, finely chopped (including mint, cilantro, flat-leaf parsley)
kosher salt ground pepper
fresh ground pepper

Preparation

Place sesame seeds and pine nuts in small baking dish. Bake in preheated 400F oven until lightly golden, watching carefully so they don't burn, about 5 minutes. Or cook carefully on a skillet.
In small skillet, on medium-high heat, melt butter. Add onion. Cook, stirring, until lightly browned, about 7 minutes.
Meanwhile in large saucepan, bring stock and saffron to boil over high heat. Remove from heat. Add couscous; stir. Cover; let stand 15 minutes. Fluff with fork.
Toss with oil, lemon juice and red pepper flakes. Add sesame seeds, pine nuts, onions, raisins and herbs. Toss gently. Season with salt and pepper.