Saffron and Raisin Couscous originated in Northern Africa and is considered the national dish of Algeria. These tiny balls of semolina are cooked in various traditional ways, as they are a staple food in this country. One couscous dish that is widely popular in Algeria is couscous with saffron, raisins, and fresh mint.

Directions for Preparing Saffron and Raisin Couscous

1. Pour 1 ½ cups of water into a saucepan and bring to a boil.
2. Add a dash of saffron powder or a few threads of saffron to the water and turn off the heat.
3. Place a lid over the saucepan and let the saffron-infused hot water stand for about thirty minutes. The water will turn yellow.
4. Turn the heat back on under the saucepan and bring to a boil.
5. Add 1 ½ cups of couscous, olive oil, salt, and raisins. Stir the mixture, and turn off the heat.
6. Replace the lid over the saucepan and let the mixture stand for another thirty minutes.
7. Use a fork to fluff the grains; some may stick to each other in small clumps.
8. Taste the couscous and add more seasonings if desired.
9. Sprinkle the finely chopped mint leaves into the couscous and stir well.
10.  Serve warm with roasted vegetables, Mediterranean meats, or yogurt. Saffron and Raisin Couscous can also be served with bread and roasted fish.

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