Saffron Couscous

2 Tablespoons warm water
5 Saffron threads, or more to taste
1 Cup couscous
1 Cup vegetable broth
1 Celery stalk, diced
1/4 Cup dried currants
2 Tablespoons extra-virgin olive oil
1 Tablespoon lemon juice
1 Teaspoon harissa, or to taste
1/2 Teaspoon ground cumin
Sea salt to taste
1. Combine warm water and saffron together in a bowl.

2. Mix couscous and vegetable broth together in a saucepan; bring to a boil. Remove saucepan from heat, cover saucepan, and let sit for 5 minutes. Fluff couscous with a fork and transfer to a bowl.

3. Stir saffron mixture, celery, currants, olive oil, lemon juice, harissa, cumin, and sea salt into couscous. Refrigerate until chilled, at least 30 minutes.

Saffron Mashed Potatoes

5 Cups chicken stock
1 Pound Yukon Gold potatoes
1 Clove garlic, minced
1 Teaspoon saffron threads, crushed
1/2 Cup milk
2 Tablespoons olive oil
Salt and ground black pepper to taste
Add all ingredients to list
1. Bring chicken stock, potatoes, garlic, and saffron to a boil in a large pot; cover and simmer until potatoes are tender, about 20 minutes. Drain potatoes and return to the pot; reserve cooking stock for another use, if desired. Add milk, olive oil, salt, and black pepper to potatoes. Mash potatoes with a potato masher until smooth.

Saffron Rice

1/2 Cup butter
1/4 Cup diced onion
1 Cup uncooked long grain white rice
2 Cups water
1/2 Teaspoon dried parsley flakes
1 Pinch saffron threads
3 Drops yellow food coloring (optional)
1. Heat the butter in a saucepan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.

2. Pour in rice and stir to coat. Stir in water, parsley flakes, saffron, and 3 drops of yellow food coloring (optional). Reduce heat, cover, and simmer until water is absorbed, about 30 minutes.