Couscous Pilaf with Saffron Cream

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