2 1/4 cups vegetable broth
1/4 teaspoon crushed saffron threads
2 tablespoons olive oil
1 1/2 cups uncooked couscous
1/2 teaspoon hot pepper sauce
1/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup chopped green onion tops
Bring broth to simmer in a small saucepan. Add saffron and stir. Cover and keep warm.
Heat oil in a medium saucepan over medium high heat. Add couscous, cook one minute, stirring constantly.
Add broth, hot sauce, salt, and pepper. Bring to a boil. Cover, remove from heat, and let stand five minutes.
Fluff with a fork and stir in onions just before serving.
from Cooking Light