Saffron and Vegetable Couscous Recipe

In a saucepan, bring the vegetable broth and saffron to a boil. Remove from heat, cover, and let steep for 10 minutes.

In a separate pan, heat the olive oil over medium heat. Add the zucchini and bell pepper, and sauté until slightly softened.

Add the couscous to the pan with the veggies, and stir until coated with the oil.

Strain the saffron broth into the pan with the couscous and veggies. Add the frozen peas, cover and simmer for about 10 minutes or until the couscous is cooked through.

Fluff the couscous with a fork and season with salt and black pepper.