I liked this couscous combo, though I’m not really sure how I came up with it. We served this with goat cheese chicken.
1 cup chicken broth (water works fine)
1 cup couscous
10-20 shelled pistachios, crushed
a bit of butter
1/2 zucchini, diced
a couple threads saffron
salt and pepper
Melt butter in pan. Cook zucchini for a couple minutes; season with salt and pepper. Toast pistachios in same pan.
Add broth to pan and bring to a boil. Add couscous and saffron threads and turn off heat. Let sit for five minutes. Fluff with a fork and serve.