Pilaf:
      1 tb Extra virgin olive oil

    1/2 ts Coriander seeds

    2/3 c  Diced red bell pepper

    1/4 ts Cayenne

    1/4 ts Ground cinnamon

      3 c  Water or vegetable stock

  1 1/2 c  Uncooked couscous

           Salt and pepper -- to taste
      4 tb Chopped fresh mint

           (or 2tbl chopped fresh
           Thyme)
           Saffron Cream:
    1/2 c  Neufchatel cheese or cream

           Cheese
    1/3 c  Low-fat yogurt

        pn Saffron threads -- crushed
  Pilaf: Heat oil in a saucepan over medium heat. Add coriander seeds and fry
  until toasted. Stir in bell pepper, cayenne, and cinnamon; saute until
  barely
  tender, about 4 minutes. Pour in water or stock and bring to a boil. Stir
  in
  couscous, cover and remove from heat. Let sit 10 to 15 minutes.
  Couscous is ready when grains swell and liquid is absorbed. If liquid
  remains, return to low heat briefly and cook until absorbed. Season with
  S&P
  and mint (or thyme).
  Saffron Cream: Combine neufchatel or cream cheese, yogurt, and saffron in a
  blender or food processor. Blend until creamy. Serve on the side.
  Per serving (with 1tbl Cream): Cal 141 / Prot 5g / Fat 5g / Carb 21g / Chol
  8mg / Sodium 219mg / Fiber 3g

  Recipe By     : VegTimes?