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Saffron Pearl Couscous with Chargrilled Broccolini

A vibrant Mediterranean-inspired dish featuring saffron-infused pearl couscous, smoky chargrilled broccolini, and a zesty lemon burst, topped with toasted almonds. Perfect as a warm cozy meal or chilled salad, this nutrient-dense recipe is adaptable and crowd-pleasing.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course, Salad, Side Dish
Cuisine Mediterranean, Modern Plant-Based
Servings 4 people
Calories 250 kcal

Equipment

  • 1 Pot Medium-size saucepan with lid For cooking couscous
  • 1 Grill Pan or Skillet Hot surface for chargrilling broccolini
  • 1 Mixing Bowl Large bowl for combining all ingredients
  • 1 Zester For lemon zest
  • 1 Chef’s Knife For trimming and chopping
  • 1 Tongs For flipping broccolini

Ingredients
  

  • 1 cup Pearl Couscous
  • 1.5 cups Water
  • ½ tsp Saffron Threads
  • 1 bunch Broccolini rinsed and trimmed
  • 1 tbsp Olive Oil for brushing
  • 2 tbsp Freshly Squeezed Lemon Juice
  • 1 tsp Lemon Zest
  • 2 cloves Garlic minced
  • 2 tbsp Fresh Parsley chopped
  • ¼ cup Toasted Almonds
  • Feta Cheese or Sun-dried Tomatoes
  • Salt to taste
  • Black Pepper to taste

Instructions
 

  • Rinse and trim broccolini. Toss with 1 tablespoon olive oil and a pinch of salt. Heat a grill pan or outdoor grill to high heat. Grill broccolini for 3–5 minutes per side until edges are slightly charred but stalks remain crisp. Set aside.
  • Bring 1.5 cups water to a boil in a medium pot. Add saffron threads and a pinch of salt. Stir in pearl couscous, cover, and simmer for 10 minutes until water is absorbed. Fluff with a fork and let cool slightly.
  • In a large mixing bowl, combine cooked couscous, grilled broccolini, minced garlic, lemon zest, lemon juice, remaining 2 tablespoons olive oil, and chopped parsley. Season with salt and black pepper to taste. Toss gently to mix.
  • Sprinkle toasted almonds over the top for a nutty crunch. Serve warm as a main or side dish, or chill for a refreshing salad. Optional: Add crumbled feta or sun-dried tomatoes for extra flavor.

Notes

  • Versatility: Serve warm with grilled fish or chicken, or chilled as a picnic salad. Stores well in the fridge for up to 3 days.
  • Variations: Add grilled shrimp, chickpeas, feta, sun-dried tomatoes, or chili flakes for a twist.
  • Storage Tips: Store saffron in an airtight container away from light. Keep broccolini refrigerated and unwashed for up to 4 days. Use firm, juicy lemons for best flavor.
  • Pairing: Pair with Sauvignon Blanc, Pinot Grigio, or non-alcoholic lemon soda/iced mint tea.