Ingredients

2 1/4 cups fat-free, less-sodium chicken broth
1/4 teaspoon saffron threads, crushed
2 tablespoons olive oil
1 1/2 cups uncooked couscous
1/2 teaspoon hot pepper sauce
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup chopped green onion tops

Bring broth to a simmer in a small saucepan. Add saffron, stirring to dissolve. Cover and keep warm.
Heat oil in a medium saucepan over medium-high heat. Add couscous; cook 1 minute, stirring constantly. Add broth mixture, hot sauce, salt and pepper; bring to a boil. Cover, remove from heat, and let stand 5 minutes. Fluff with a fork; stir in onions.
Makes 6 servings (serving size 2/3 cup).

Directions

Nutrition information per serving: 212 cal., 4.8 g fat (0.7 g saturated), 6.7 g pro., 34.4 g carbo., 2.4 g fiber, 0 mg chol., 275 mg sodium.