We happen to have an abundance of saffron in the house, and since I love what saffron does for food, I am always looking for new recipes to use it. I found a nice side dish recipe by Ina Garten for a zucchini saffron couscous. I added swiss chard, local corn, and some leftover chicken to turn it into a main dish meal. And I am very happy with the outcome, so I will share my version.
But first, the traditional picture of the swiss chard bouquet – this time it is yellow, I do not think I used picture of yellow chard yet.
Zucchini, Swiss Chard, Corn & Chicken Saffron Couscous
1 1/2 cups chicken broth (homemade)
1 tsp plus 1 pinch Kosher salt
1/2 tsp freshly ground black pepper
1/4 tsp ground cumin
1/2 tsp saffron threads
2 Tbsp olive oil, divided
1 bunch swiss chard, leaves removed from stems and chopped (from the garden)
2 Tbsp butter, unsalted
2 zucchini, diced large (from the garden)
1 1/2 cups couscous (10 oz)
1 ear corn, cooked and kernals removed from cob (use local)
cooked chicken, diced (amount to your taste, I used 2 boneless thighs/3 people)
1 cup basil leaves, chopped (from the garden)
1 cup parsley leaves, chopped (from the garden)
In a small saucepan, bring the chicken broth to a boil and turn off the heat. Add 1 tsp salt, pepper, cumin, and saffron. Allow to steep for at least 15 minutes.
Meanwhile, heat 1 Tbsp oil in a large non-stik pan over med-high heat. Add the chard and a pinch of salt. Cook until wilted. Remove chard form the pan.
Add the remainingoil andbutter. Heat until butter is melted, add the zucchini and cook for 5 minutes, or until lightly browned.
Bring the chicken broth just back to a boil.
Place couscous in a large bowl and add the cooked chard and zucchini.
Pour the hot broth over them and cover the bowl tightly with plastic wrap. Let stand at room temperature for 15 minutes.
Add the corn, chicken, basil and parsley. Toss with a fork.
Serve warm or at room temperature. Enjoy!